Whipped ricotta with radish-top pesto and burnt honey dressing

Name: Whipped ricotta and pesto recipe
Yield: 6
Ingredients: 1l milk; 125ml cream; 40.00 ml white wine vinegar; Witlof leaves and radishes, to serve; 100g runny honey; 40.00 ml white balsamic vinegar; 35.00 ml champagne or white wine vinegar; 100ml extra virgin olive oil; 150g radish tops, washed well; 80g basil leaves; 30g pine nuts, toasted; 6 garlic cloves; 140ml extra virgin olive oil

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by Jason Staudt

CHEF

Aug 13, 2023

“If you have milk getting old in the fridge, ricotta is a good way to use a lot of it. Four litres of milk makes around 500g of ricotta. If you’ve had a big party at your house and have way too much milk, use it up. Don’t waste it. It’s so easy.”

4 cups (1L) milk
1/2 cup (125ml) pure (thin) cream
2 tbs white wine vinegar
Witlof leaves and radishes, to serve

Burnt honey dressing

100g runny honey
2 tbs white balsamic vinegar
1 3/4 tbs champagne or white wine vinegar
100ml extra virgin olive oil

Radish-top pesto

150g radish tops, washed well
80g basil leaves
30g pine nuts, toasted
6 garlic cloves
140ml extra virgin olive oil

Method

1.

Place milk, cream and 1/2 tsp fine salt in a large pot over medium heat. Cook, stirring occasionally so mixture doesn’t stick to base of pot, for 15 minutes or until mixture reaches 85°C on a thermometer. Stir in vinegar and cook until mixture starts to split. Remove from heat (solids will begin to set firmer). Place a fine sieve over a large bowl (or line a colander with muslin) and slowly pour in mixture. Chill for 30 minutes or until ricotta has set. Bring to room temperature before use. Reserve liquid for another use (see notes).
2.

For the dressing, place honey in a small saucepan over high heat. Bring to the boil. Boil until 162°C on a thermometer (honey will be a dark caramel colour and big bubbles will start to subside). Remove from heat and stand for 1 minute. Carefully add both vinegars and whisk until smooth. Slowly whisk in oil to emulsify. Season.
3.

For the pesto, place radish tops, basil, pine nuts, garlic and a pinch of salt flakes in a food processor and whiz until a paste. With the motor running, add the oil and whiz until a smooth pesto. Season.
4.

Season ricotta and fluff with a fork. Spoon into a serving bowl. Create a small indentation on top of ricotta and fill with a little pesto. Place bowl on a serving plate and arrange witlof and radish around bowl. Drizzle with dressing, and serve with remaining pesto alongside.

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Recipe Notes

You’ll need a kitchen thermometer.

The liquid produced when making ricotta is called whey. It will keep in an airtight container in the fridge for up to 3 days. Use it as a substitute for water or milk when baking bread, pancakes or muffins.