Honey Truffle Baked Ricotta
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 3 tbsps lemon juice
- 1 large fine mesh cheese cloth
- 1/8 cup truffle honey
- 1 tbsp extra virgin olive oil
In heavy pot, bring milk, cream and salt to boil
Continue to stir so the bottom doesn't scorch and when in a rolling boil add lemon juice
Reduce heat to low and simmer for 2 minutes until the mixture curdles.
Pour over cheese cloth and drain for 1-2 hours
Discard liquid and chill covered
Pre-heat oven 425'
Add cheese to baking dish, add a dash of olive oil over cheese and pinch of salt
Drizzle with truffle honey and serve with crusty bread