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Vijaya finally tries the ricotta toast she’s *always* seeing on her Insta feed and attempts to recreate the deliciousness at home!
Ingredients —
For the ricotta:
3 cups whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons lemon juice
For the strawberry rose jam:
3 cups chopped strawberries
2 cups sugar
Juice of 1 lemon
1 tablespoon butter
3/4 teaspoon rose water
1 loaf brioche
Steps —
For the ricotta: In a sauce pot, add milk, cream and salt and stir continuously until it just begins to boil. Remove from heat and pour in lemon juice. Stir once and allow to sit for 1 minute.
Line a colander with multiple layers of cheesecloth and place over a large bowl. Pour cream mixture into colander and allow to sit for approximately 60 minutes, or until you have a light and fluffy spreadable ricotta.
For the strawberry rose jam: In a mixing bowl, combine strawberries, sugar and lemon. Allow to sit for 1 hour to macerate
Add strawberry mixture to a saucepan, and cook on medium heat until thickened, approximately 15 minutes. Strain mixture through a fine mesh sieve, and stir in butter and rose water while still warm.
To assemble: Cut brioche into 1-inch-thick slices, and toast until slightly charred on the outside. Smear with a generous amount of ricotta, and spoon jam into the center.
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