Fresh Ricotta with Red Chile and Honey

1. 1

   In a large saucepan, combine the milk with the heavy cream and 1 teaspoon of salt and cook over moderately low heat until a candy thermometer inserted in the mixture registers 175, about 12 minutes.

2. 2

   Gradually stir in the vinegar, then remove from the heat and let stand until the milk solids float to the surface, about 20 minutes.

3. 3

   Using a slotted spoon, gently transfer the milk solids to a cheesecloth-lined sieve set over a bowl.

4. 4

   Let drain for 1 hour.

5. 5

   Discard the liquid.

6. 6

   Transfer the fresh ricotta to a bowl and refrigerate until slightly chilled, about 30 minutes.

7. 7

   Fold the minced chile and 1 tablespoon of honey into the ricotta and season with salt and pepper.

8. 8

   Drizzle honey on the ricotta and serve with grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.