Homemade Ricotta with Figs
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Homemade Ricotta with Figs
Recipe Sarah Todd
Ingredients
2 l full cream milk
1 cup Bulla thickened cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
200g dried baby good quality turkish/iranian figs
80 ml vincotto
50 g brown sugar
1 cinnamon quill
2 star anise
1 rind each of lemon and orange
3 tbs grand mariner liqueur
Method
Slowly bring milk, thickened cream, and salt to a rolling boil in a large pot over medium heat, stirring occasionally to prevent burning. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (2 minutes). Pour the mixture into a sieve lined with muslin cloth and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days
For figs, place all ingredients into a pot and add 3 cups of water and make a cartouche and place it on top and press to the liquid. Simmer over a low heat until the figs have softened and the liquid has reduced, approx 7-10minutes.
Remove figs with a slotted spoon and keep warm. Continue to simmer the liquid until reduced to a thick syrup.
Place ricotta into a jar and top with figs. Pour over the strained syrup.
