fresh ricotta with fig, pepperberry & verjus dressing

Fresh Ricotta

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!)

Fig, Pepperberry & Verjus Dressing

1. Combine the figs and pepperberry in a bowl and pour over the verjuice.
2. Allow to hydrate for a couple of hours.
3. Stir in the olive oil to finish.

To Serve

1. Spoon the ricotta onto a plate or into a shallow bowl, flatten lightly and season with flaked salt.
2. Arrange the thin slices of persimmon, plum or peach over the top.
3. Drizzle generously with the fig and pepperberry dressing.
4. Serve alongside a big chunk of sourdough bread or focaccia.