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
Units
Scale
- 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