Spike’s Spectacularly Ridiculous Ricotta

Spike's Spectacularly Ridiculous Truffle Ricotta - it's easier than you'd think!
Ricotta in pot

To make Truffle Ricotta –

  1. The day before, infuse the cream with truffles
  2. Whisk all the ingredients together
  3. Pour the cream mixture into a large deep saucepan over a medium heat
  4. Bring to the boil (without stirring – this takes longer than expected)
  5. Once it’s boiling turn the stove off/remove from the heat and leave it to stand/don’t touch it for 10 minutes (harder than expected)
  6. Whilst this is happening, place 2 or 3 layers of muslin or chux in a large strainer and place the strainer over a large bowl
  7. Using a slotted spoon remove the curds from the top and drain in muslin or chux and let it sit in the strainer for 15 minutes
  8. Wrap the cloth around the curds and squeeze gently to remove more liquid until you reach the desired consistency.

Notes:
Keeps for 4-5 days or if you press out all the moisture up to 10

Try other flavours such as orange or lemon zest, bay leaves, pink peppercorns, rosemary, choices are endless!

 

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