Mixed Berry Jam and Ricotta on Fruit Bread
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Mixed Berry Jam and Ricotta on Fruit Bread
Ingredients
Mixed Berry Jam
300g frozen mixed berries
100g caster sugar
1 vanilla bean
Juice of 1/2 lime
Fresh Ricotta
2L full cream milk
125ml cream
1tsp salt
62.5ml white vinegar
6 slices of fruit toast
Method
Fresh Ricotta:
Place the milk and cream in a large pot. Put on the stove over a medium heat and bring the mixture up to 85 degrees.
Pour in the vinegar. This will split the ricotta and turn it into curds and whey.
As soon as you pour in the vinegar, take the pot off the stove and cover with cling film. Leave the mixture covered for 30 minutes.
Strain the mixture through a fine sieve until you get the desired consistency.
The ricotta will keep in the fridge for 5 days.
Mixed Berry Jam:
For the mixed berry jam, place the frozen berries, caster sugar and vanilla bean into a saucepan.
Bring the mixture to a boil, then reduce to a simmer and cook the mixture out for 15 - 20 minutes, or until it resembles a jam-like consistency.
Once the jam is off the heat, squeeze in the lime juice.
The jam will keep in the fridge for 2 months.
Toast the fruit bread and top with the ricotta cheese and mixed berry jam.
Recipe by Andy Allen
