Spend $100.00 more & we'll ship your order for FREE per recipient in the US!
All Year
4 hours
Serves 6
Change Size:

Fresh Ricotta Cheese with Figs and Fig Glaze

Fresh Ricotta Cheese with Figs and Fig Glaze

Ingredients

  • 2 qt whole milk
  • 1 c heavy cream
  • 3 T white vinegar
  • 1/2 t Sicilian Sea Salt
  • 1 container fresh figs, cut in half
  • 1 c Fig Balsamic
  • Blood Orange Fused Olive Oil
  • Hawaiian Alaea Red Sea Salt

Directions

  • 1. In a medium pot, heat the milk and cream until the surface becomes foamy and steamy but not booing (reads 185˚ on an instant thermometer). Remove from heat, add vinegar and stir gently for 30 seconds; the mixture will curdle quickly. Add Sicilian Sea Salt and site for another 30 seconds.
  • 2. Cover the pot with a clean towel and let stand at room temperature for 2 hours. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer to a bowl and cover (can be refrigerated for up to 4 days).
  • 3. Pour the balsamic into a saucepan over medium heat. Bring to a boil then lower to a simmer until the sauce is reduced by half.
  • 4. Place 2 fig halves onto a plate and top with a teaspoon of the ricotta. Drizzle with the balsamic glaze and olive oil. Finish with the red sea salt.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Write Your Own Review

Recipe Products

  • Fig Balsamic Vinegar

    Fig Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL:

  • Fused Whole Fruit Blood Orange Olive Oil

    Fused Whole Fruit Blood Orange Olive Oil

    Pick A Size - 200 mL or 375 mL:

  • Hawaiian Alaea Red Sea Salt

    Hawaiian Alaea Red Sea Salt

    Size: