Orange Cardamom Ricotta with Honey, Figs and Almonds
- Total Time: 2 hours 15 mins
- Yield: 6 servings 1x
Description
Homemade ricotta becomes a delicate dessert with an infusion of flavors and a topping of sweet honey, luscious figs and crunchy almonds.
Ingredients
- 2 cups (480 ml) of 1% milk
- 4 cups (960 ml) of 2% milk
- 1 tsp salt
- 1 orange peel
- 2 cardamon pods slightly crushed (hit them slightly with the back of a chef's knife )
- 4 tsp fresh squeezed meyer lemon juice or regular lemon
- 1/2 - 1 cup (170-340 g) of raw honey we used wholesome sweeteners
- 12 figs, quartered
- 1 cup (90 g) toasted sliced almonds
- zest of one organic orange
Instructions
- Combine milk, orange peel, cardamom pods and salt In a large sauce pan. Heat at medium heat for about 15 minutes
- In the meantime, line a fine mesh colander with a cheese cloth and place it over a bowl.
- When milk comes to a soft boil and small bubbles start to form, add lemon juice and stir the milk mixture until it curdles. Pour into the cheese cloth and let it drain until only the curds remain
- Discard all the water from the bowl. Place the colander in the fridge, over a bowl, for 2 hours
- Serve ricotta with figs, drizzled with honey, orange zest and almonds
- Prep Time: 2 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
How does this recipe make ricotta from scratch?
A combination of 1% and 2% milk (6 cups total) is heated with orange peel and two slightly crushed cardamom pods until it reaches a soft boil. Then 4 tsp of fresh lemon juice is stirred in to curdle the milk, and the curds are poured into a cheesecloth-lined colander and left to drain. The whey is discarded, and the colander is refrigerated over a bowl for 2 hours until only the curds remain — that’s your ricotta.
Why are the cardamom pods only slightly crushed rather than ground?
The recipe specifies hitting them lightly with the back of a chef’s knife — just enough to crack the pods and release the aromatic oils into the milk during the 15-minute infusion. Fully grinding the cardamom would make the flavor too assertive and leave gritty bits in the finished ricotta.
Can I use regular lemon instead of Meyer lemon?
Yes — the recipe lists “4 tsp fresh squeezed Meyer lemon juice or regular lemon” as the curdling acid. Meyer lemon is slightly sweeter and less tart, so regular lemon works fine and will curdle the milk equally well. 
