Chef Christopher Collins with Common Ground Culinary shares a recipe for a wonderful strawberry preserves with toasted brioche.

INGREDIENTS

homemade ricotta

• 1-quart Whole Milk

• 1-quart Heavy Whipping Cream

• 6 tablespoon white vinegar

• 1 teaspoon kosher salt

• cheese cloth

sweetness for ricotta

• 14-16 ounces Hand Made Ricotta

• 6 ounces powdered sugar

• 1 teaspoon vanilla extract

strawberry preserves

• 1 lemon, juiced and strained

• 2 cups granulated sugar

• 1/4 cup brown sugar

• 2 tablespoon maple syrup

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1-pound medium strawberries, hulled

toasted brioche

• thick sliced brioche loaf

• room temp, soft non-salted butter

INSTRUCTIONS

homemade ricotta

In a large heavy bottomed pot over medium heat, slowly bring whole milk and heavy cream to just below boiling point, approximately 200 degrees using a kitchen thermometer

Add vinegar and salt; immediately turn heat to low for 2 minutes.

Move completely off of the stove and allow to cool at room temperature for 20 minutes.

During the cool down period you will start the process of the whey (liquid) separating from the ricotta curd.

Line a large strainer with cheese cloth and place over a large bowl.

Ladle curds into the cheese cloth.

Place the bowl with the strainer in the refrigerator.

Allow the whey (liquid) to drain away from the ricotta completely for approx 12 hours.

Once all of the whey (liquid) has drained from the ricotta you have successfully made your own hand made ricotta!

Keep in the refrigerator until you are ready.

sweetness for ricotta

Using a rubber spatula, fold all ingredients in a large mixing bowl until incorporated.

strawberry preserves

In a medium saucepan over medium high heat, combine lemon juice, granulated sugar and brown sugar.

Cook untouched until most of the sugar is melted, about 10 minutes.

Gently stir, until sugar is completely dissolved.

Using a slightly damp pastry brush, wash down any sugar crystals from the side of the pan to prevent sugars from burning.

Add maple syrup, nutmeg, cinnamon and strawberries raise heat to medium high and gently boil while lightly mashing the strawberries.

Continue to boil until thickened, approx. 5 minutes.

Let cool at room temperature approx. 10 minutes, then place Strawberry Preserves in the refrigerator and allow to set for 12 hours.

Keep in the refrigerator until you are ready.

toasted brioche

Generously coat both sides of sliced brioche with butter.

Toast on a cast iron pan over medium high heat for approx. 3 minutes per side or until golden brown.

Hold at room temperature until you are ready use.

all together

In a small bowl place 3-4 ounces of Sweet Ricotta at the center left of the plate.

Place 1-2 ounces of Strawberry Preserves at the center right of the plate.

Cut Toasted Brioche on a bias and shingle in the center of the bowl at 12 o’clock.

Garnish Options – mint sprig, pinch of all spice, drizzle of maple syrup.

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