This is a simple cheese course or even dessert.  This is all about simplicity and great ingredients.  The honey is from our own property and is rich in flavor.  Any local honey you can find will work.  The cheese is served room temperature which is creamy and is nothing like store bought ricotta.  The recipe is easy and just takes a thermometer and a little patience.  Finish the plate with some summer berries and you have one of the simplest but tastiest dishes to end a meal on.

Shortbread

1 cup of butter softened

1/2 cup of sugar plus 2 tbsp

1 tsp of salt

2 1/2 cups of flour


Ricotta

3 cups of milk

1 cup of cream

1 tsp of salt

3 tbsp of lemon juice


Honey and berries for garnish


Preheat oven to 300 degrees

Place butter and 1/2 cup of sugar in a stand mixer and cream together.  Add salt and flour to the mixer until the mixture just comes together.  Then take the mixture and press into a square baking pan.  Prick with a fork and sprinkle with the extra 2 tbsp of sugar.  Place in the oven and bake for 40-45 minutes until just golden brown.  Let stand for a few minutes and then cut into rectangles.  Set aside until ready to serve.

For the Ricotta,

Take milk, cream, and salt and place in a pot.  Bring the mixture up to 190 degrees. Then take off the heat and pour in lemon juice and stir slightly.  Let it sit undisturbed for 20 minutes.  Then strain out through a few layers of cheese cloth or a thin linen napkin catching the whey in another bowl.  Keep the whey for another use (coming shortly in a new post)  Then keep the cheese at room temperature.   (Recipe adapted from smitten kitchen )

To finish,

Take a piece of shortbread and place it on the plate.  Add a scoop of the ricotta next to it.  Drizzle the ricotta with honey generously and add fresh fruit to accompany it.  Serve and enjoy!


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