Ricotta with Peas & Mint

The most important parts in the success of this recipe is making sure that you cook the dairy to 200º and that you let the cheese drain in a coffee filter lined fine-mesh colander, in your refrigerator overnight. (In a pinch lining the colander with a paper towel will work as well.)


This recipe makes enough for 2-4, double up if you are more, but keep in mind that you will need a bigger fine-mesh colander if you do.

Ingredients :


2 cups milk

3/4 cups heavy cream

2 Tablespoons orange juice

2 Tablespoons champagne vinegar

1 Tablespoon lemon juice

1/2 teaspoon salt


1 cup shelled peas (fresh or frozen)

mint

olive oil

maldon salt

really good crusty bread

Bring the milk and cream to simmer over medium heat until it reaches 200º.

Pour the orange juice, lemon juice and champagne vinegar into the dairy mixture and allow everything to simmer at 200 for another 3 minutes.


Turn off the heat and let the dairy mixture rest three hours at room temperature. After three hours, strain it into a coffee lined fine meshed colander resting on a small bowl. Let it drain overnight in the refrigerator.


The next day:

Blanch the peas by bringing a small saucepan of water to a boil; then cooking the peas for 1 minute. Don't over cook them or they will loose their vibrancy.


Drain the peas, transfer them to a bowl and lightly mash them with a fork— you want a chunky consistency with a few peas still whole. Spread the ricotta on a plate. Dress it with the peas and a few glugs of olive oil. Sprinkle some Maldon salt over everything, and scatter a bunch of mint on top. If you have small mint leaves leave them intact. If they are bigger chop them up and add them right before serving.


The ricotta is also great on toast with honey or jam as a snack.