Snack
Method
- In a large saucepan, gently heat the milk until it reaches 75°C. If you don’t have a thermometer, wait until small bubbles appear around the edge of the pan.
- Turn off the heat, add the lemon juice and stir. The milk will split and curds will start to form. Add a touch more lemon juice if needed, but give it time as too much will make the ricotta rubbery.
- Place a muslin cloth over a sieve set above a large bowl. Pour the contents of the saucepan through the muslin, letting the whey strain through while the curds are retained.
- Once the curds have fully drained, empty the contents of the muslin into a large bowl.
- Using a whisk, whip the ricotta. The curds will break apart, but keep going for a few minutes until it becomes creamy and light.
- Whisk the cream until light and fluffy, being careful not to overwhip, or it will go grainy.
- With a spatula, fold the whipped cream into the ricotta, then fold through 1 tablespoon of honey.
- In a saucepan, gently warm 3 tablespoons of honey, over a low heat. Add 1 small handful of thyme sprigs and leave to infuse, stirring occasionally. Don’t let it bubble furiously or it will burn.
- Strain the honey through a fine mesh sieve into a small bowl to remove the thyme sprigs.
- Gently melt 2 tablespoons of butter in a frying pan over medium heat, then toast 2 thick slices of sourdough bread until golden brown on both sides.
- Halve the plums and remove the stones by running a small knife around the circumference, then twisting apart. Cut each half in half again, giving 4 pieces per plum.
- Heat a frying pan over medium heat. Add 1 tablespoon of butter and sauté the plums, cut-side down, until golden and caramelised. Turn briefly to warm the skin side.
- Spread 2–3 tablespoons of the ricotta mixture onto each slice of sourdough. Divide the plums between the slices, drizzle over the thyme-infused honey to taste, and finish with a sprinkle of flaky sea salt.
Ingredients
- 1 litre of milk
- Juice of 1 lemon
- 150ml of double cream
- 4 plums
- 4 tablespoons honey
- 1 small handful of thyme sprigs
- 3 tablespoons butter
- 2 thick slices of sourdough bread
- 1/2 teaspoons flaky sea salt
Why not try?
Dessert
Shortbread – The Food Museum Presents
Serves 4
45 minutes
