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Ricotta Cream

I love this and can eat it out of the bowl, but if I restrain myself it is fantastic served with stone fruit and ideal to take on a picnic or to serve as a canape, especially when Green’s of Devon have their edible tulip petals in season.

1 tub ricotta cheese
2 tbsp icing sugar
1 tsp ground cinnamon
4 pieces of stem ginger, finely diced
stone fruit, cut into wedges
Edible tulip petals

  1. Beat the ricotta, icing sugar and cinnamon together until smooth, place in a piece of muslin or a clean tea towel and put into a sieve, wrap the top of the muslin over, place a saucer on top and a weight or tin of tomatoes onto top.  Set this over a bowl, pop into the fridge and leave overnight.  The weight will squeeze out a lot of the liquid and you’ll be left with a lovely crumbly mixture.
  2. Stir in the stem ginger and serve a teaspoonful on an edible tulip petal topped with a wedge of peach, plum, apricot, nectarine, whatever is ripe and in season.

This mixture is also great to eat piled onto slices of stone fruit if you don’t have any edible tulip petals.