Lemon Ricotta and Raspberry Preserve
Extra light, delightfully creamy, and refreshingly delicious ricotta cheese pairs perfectly with this freshly made raspberry jam that bursts with flavor. Make it in minutes and refrigerate for up to 5 days.
Lemon Ricotta and Raspberry Preserve
Extra light, delightfully creamy, and refreshingly delicious ricotta cheese pairs perfectly with this freshly made raspberry jam that bursts with flavor. Make it in minutes and refrigerate for up to 5 days.
Servings
6people
Servings
6people
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
Instructions
Lemon Ricotta
  1. Simmer the milk, cream, and lemon juice in a medium pan over medium heat. Stir every few minutes to prevent milk from sticking to the bottom of the pan.
  2. When the liquid reaches 190° F. remove the pan from the heat and allow the liquid to cool for 10 minutes or until the liquid has formed additional curds and whey.
  3. Using a colander lined with a milk bag or cheesecloth set over a bowl. Pour the contents of the pan into the colander and allow the whey to drain into the bowl for 10 minutes.
  4. Remove the cheesecloth from the colander and gently squeeze excess liquid from the cloth. Pour the whey into a glass jar if you plan to use it for other recipes, or discard the liquid.
  5. Place the cloth with the curds back into colander and sprinkle the salt over the curds, gently mixing it into the curds just enough to incorporate them together. Do not over mix or the cheese will become crumbly.
  6. Transfer the contents into a bowl and serve. Refrigerate for a firmer texture.
Raspberry Chia Perserve
  1. Blend the raspberries, chia seeds, water, and honey in a food processor. Pulse or blend for 10 seconds or more depending on the consistency you prefer.
  2. Transfer the preserves to a container and refrigerate for an hour before serving.
Recipe Notes

Recipes by Lisa Soldo-Johnson for www.culinarybutterfly.com

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