drizzleanddip

I stumbled across this quick and easy recipe for home-made ricotta whilst I was browsing and drooling over a Donna Hay App on my iPad, and knew immediately that I had to give it a try.

I decided to use a tub of double cream that I had frozen two weeks ago and figured since it was being cooked anyway it wouldn’t matter. I thawed the cream in the fridge overnight and discovered that it didn’t split in the way that single cream splits when frozen and thawed.

Makes about 1 cup (250g)

• Recipe on Drizzle and Dip

It was really that simple and yielded a delicious and creamy ricotta.

I love ricotta because it gives a wonderfully light and fluffy texture to many dishes.  It is fairly neutral in flavour so the perfect base to compliment both sweet and savoury flavours.

I love to add it to my flapjacks / hotcakes and it works so well in many pasta dishes and with eggs in a frittata.