Everytime a child says I don’t believe in fairies, there’s a a little fairy somewhere that falls down dead. Peter Pan.
When you stop believing in a dream, the same thing happens. A fairy dies, a flower closes down, a star burns out, a smile fades away. That’s why you must keep on believing in your dreams, whatever happens, that’s why I keep on believing in my dreams, no matter what. 
I have many dreams, some are more realizable than others: likely I won’t end up on the stage of the Wembley stadium so that Robbie Williams can sing me a song, like, say… She’s the one, but there are other dreams that I feel here, close to me, so close that if I stretch out my hand I can almost graze them and tickle them.
And yet, there are days when even the more achievable dreams seem too far, wrapped in a thick cotton-like fog. Even though the dreams are made of intangible breaths, the best way to reconnect to them is getting active, doing something concrete.
What can I do? I take a brisk walk, I walk so fast that my eyes almost weep for the wind and the sun. I reorder my cookbooks and put signs with a post-it on the recipes I want to make in the future. I make a cheese, from milk to curd in a very short time. You manage to affect reality with a teaspoon of apple cider vinegar, you change the material and I feel like I’m doing a magic … if I can do that, I will also realize my dreams, right?
PrintHome made goat ricotta cheese and roasted fruit
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This homemade goat ricotta cheese, sweetened with honey and paired with roasted plums and lavender, offers a delightful blend of creamy and fruity flavors.
Ingredients
- 2 cups (500 ml) goat milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons wildflower honey
- 1 cup sweet plums, halved
- 1 tablespoon lavender flowers
- 1 vanilla pod, split open
Instructions
- Pour the goat milk into a saucepan and heat it over medium heat, monitoring the temperature closely.
- When the milk reaches 176°F (80°C), add the apple cider vinegar and stir gently on low heat, ensuring the milk does not boil.
- Continue stirring until the milk curdles, forming a soft curd. Remove from heat and let it sit for a few minutes.
- Strain the curds through a cheesecloth or fine sieve to separate the whey. Let it drain until it reaches your desired consistency.
- In a separate bowl, whip the ricotta with 2 tablespoons of wildflower honey until smooth and creamy.
- Preheat your oven to 350°F (175°C). Place the halved plums in a baking dish, sprinkle with lavender flowers, and drizzle with honey. Add the split vanilla pod.
- Bake the plums for 20-25 minutes, or until they are soft and slightly caramelized.
- Serve the whipped ricotta with the roasted plums, drizzling any remaining syrup from the baking dish over the top.
Notes
For a savory twist, marinate the ricotta with spices. Store the ricotta in the fridge for up to 3 days. Use fresh, high-quality goat milk for the best flavor. The roasted plums can also be served as a topping for yogurt or ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 6
- Cholesterol: 20
And now, how can we serve our home made goat milk ricotta? I whipped it with a drizzle of wild flower honey to sweeten and soften it, then I baked a handful of sweet little plums with a tablespoon of lavender flowers, some tablespoons of honey and a split open vanilla pod, then I served them together.
You can also serve it as an appetizer, marinating the curdled goat milk with the spices I used here.
great combination
Genius!