Homemade Ricotta & Rose Poached Cherries

1. 1

   In a large saucepan, heat milk, stirring occasionally, until steaming but not boiling. Remove from heat. Add lemon juice, stirring constantly, a few drops at a time until curds begin to separate from whey. Use as much lemon juice as needed for this to happen. Allow to rest for 10 minutes.

2. 2

   Set a colander on top of a large bowl and cover with muslin. Slowly pour curdled milk over colander, allowing the whey to strain from the curds. For a slightly loose ricotta, let strain for 10 minutes. If you want a firmer cheese, continue straining up to 30 minutes more.

3. 3

   Meanwhile, in small saucepan, add cherries, sugar, cinnamon, rose water, lemon zest and salt. Stir to combine. Bring to a boil; simmer, slightly macerating cherries until they release the juices, but still hold their shape, 5-7 minutes.

4. 4

   To serve, scoop a generous spoonful of cherries into a small bowl. Top with a spoonful of ricotta. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.