2 cups brown sugar
1 gallon whole milk
2 pints cream
¼ cup lemon juice
Cheesecloth
Brown Sugar Ricotta
With Roasted Late Summer Fruit
BROWN SUGAR RICOTTA
ROASTED FRUIT
Peaches
Plums
Blackberries
Sugar
Lemon juice
Plums
Blackberries
Sugar
Lemon juice
WALNUT STREUSEL
1 cup all-purpose flour
⅓ cup light brown sugar
¼ cup granulated sugar
8 tbsp unsalted butter
1 cup chopped walnuts
1 tbsp baking powder
Pinch of salt
⅓ cup light brown sugar
¼ cup granulated sugar
8 tbsp unsalted butter
1 cup chopped walnuts
1 tbsp baking powder
Pinch of salt
METHOD
Preheat the oven to 350°F.
Melt the butter, then combine it with the flour, both sugars, walnuts, baking powder, and salt. Mix with your hands until small clumps form.
Spread the streusel onto a baking sheet and bake until golden brown. Let cool completely—it will become crunchier as it cools.
To make the ricotta, combine the brown sugar, milk, and cream in a large pot. Warm gently over medium heat until the mixture reaches 195°F, then remove from the heat.
Stir in the lemon juice for a few seconds, then let the mixture sit for about 10 minutes. The curds will begin to separate from the whey.
Pour the mixture into a cheesecloth-lined strainer and refrigerate overnight, allowing the remaining whey to drain.
Toss the peaches, plums, and blackberries with sugar and a squeeze of lemon juice. Spread onto a baking dish or sheet pan and roast at 350°F for 15–20 minutes, until the fruit is tender and juicy.
To serve, spread a generous spoonful of ricotta onto each plate. Top with the warm roasted fruit, plenty of walnut streusel, and a spoonful of the roasting juices. Serve while still warm.
Melt the butter, then combine it with the flour, both sugars, walnuts, baking powder, and salt. Mix with your hands until small clumps form.
Spread the streusel onto a baking sheet and bake until golden brown. Let cool completely—it will become crunchier as it cools.
To make the ricotta, combine the brown sugar, milk, and cream in a large pot. Warm gently over medium heat until the mixture reaches 195°F, then remove from the heat.
Stir in the lemon juice for a few seconds, then let the mixture sit for about 10 minutes. The curds will begin to separate from the whey.
Pour the mixture into a cheesecloth-lined strainer and refrigerate overnight, allowing the remaining whey to drain.
Toss the peaches, plums, and blackberries with sugar and a squeeze of lemon juice. Spread onto a baking dish or sheet pan and roast at 350°F for 15–20 minutes, until the fruit is tender and juicy.
To serve, spread a generous spoonful of ricotta onto each plate. Top with the warm roasted fruit, plenty of walnut streusel, and a spoonful of the roasting juices. Serve while still warm.