Prep time: 30 mins
Cooking time: Ricotta - 2hr + o'night hanging time + 20 mins cooking next day
*Modify for Low Fodmap:
Replace honey with rice malt syrup
Replace dried apricots with 90g of raisons
Do not use more than 30g of Almonds
You will need
RICOTTA (approx. 400g cheese)
- 2L Liddell's Lactose Free Milk
- 400ml Liddell's Lactose Free Cream
- 1 tsp. salt
- Juice of 1/2 lemon
- 200ml of honey
- 2 star anise
- 6 cardamom pods, bruised
Spiced Apricots ...continued
- 1 vanilla bean cut in thin long shards
- 1 orange
- 1 lemon
- the juice of 1 orange
- 250g Angas Park dried apricots, reconstituted in hot water for 20 mins
- 20l melted coconut oil
- 2 tbsp. flaked almonds
Gently combine all the ricotta ingredients into a large saucepan. Bring to a gentle simmer. Cook for about 20 minutes, and you will notice curds forming. Turn off the heat and leave for another 15-20 minutes. Strain the ricotta through a clean cloth. (chux, cheesecloth or muslin)
To make the spiced apricots, add the honey, star anise and cardamom pods to a pan. Slice the vanilla bean into thin shards on an angle and add to the pan. Peel 3 strips of rind the orange and lemon and add to the honey. Place the honey on a low heat for about 5 mins. This will allow the honey to melt and the aromatic to permeate the honey.
Add the juice of 1 lemon and 1 orange and bring back to a simmer, stirring to combine. Bubble for another 5 minutes. Strain the apricots and add to the simmering honey. Simmer for another 2 minutes; take off the heat and leave to cool in the syrup.
Using a slotted spoon lift the curds gently from the saucepan into the lined strainer over a bowl. Gently bunch the top of the cloth to seal, and place in the fridge in the strainer over the bowl to drain excess liquid. Leave in fridge for a minimum of 2 hours. The longer you leave it, the more liquid with drain and the result will be a firmer ricotta.
Use the ricotta fresh from the fridge or bake as follows: Preheat oven 200C. Break up large chunks into an ovenproof dish. Pour over the melted coconut oil. Scatter over a few flaked almonds. Bake in the oven for 15-20 minutes until golden on the edges. Remove from the oven, spoon the apricots and syrup over the ricotta and serve.