fresh ricotta with fig, pepperberry & verjus dressing

Steve Harry shares Suze's incredible ricotta dish, which he says is "a love letter to olive oil". Pair with Steve's freshly baked focaccia for a chic starter at your next dinner party.

Author

Steve Harry, Suze

Servings

8-10

Category

appetisers

Cuisine

Modern Australian

Ingredients

• 1,800g high-quality full cream milk (Gippsland Jersey, St David Dairy or Schulz Organic Dairy are excellent choices)
• 300g cream
• 5g Mount Zero Pink Lake Salt 
• 80g white vinegar
• 2 bay leaves
• 200g dried figs, diced 
• 20g dried pepperberries, crushed
• 600g Mount Zero Chardonnay Verjus
• 800g Mount Zero Frantoio Extra Virgin Olive Oil
• ½ persimmon, plum or peach, core removed and thinly sliced

Directions

1. In a large pot, slowly bring the milk, cream, salt and bay leaves to 85°C.
2. Add the vinegar, stirring gently until curds begin to form. Stop stirring immediately.
3. Let the mixture sit undisturbed until it reaches room temperature or is just warm.
4. Gently scoop the curds into a colander, keeping them as large as possible, and allow to drain. The longer you drain, the firmer the ricotta will be.
5. Reserve the whey for other uses, such as in the veggie garden as a fertiliser (dilute with water at a 1:1 ratio first!)
6. Combine the figs and pepperberry in a bowl and pour over the verjuice.
7. Allow to hydrate for a couple of hours.
8. Stir in the olive oil to finish.
9. Spoon the ricotta onto a plate or into a shallow bowl, flatten lightly and season with flaked salt.
10. Arrange the thin slices of persimmon, plum or peach over the top.
11. Drizzle generously with the fig and pepperberry dressing.
12. Serve alongside a big chunk of sourdough bread or focaccia.