Ben Devlin’s Ricotta and Stone Fruit Salad

Name: Ricotta and Stone Fruit Salad
Prep time: 40 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, International, Modern
Ingredients: 1 L full-fat milk; 200 g pure (thin) cream; 10 g salt; 40 g lemon juice; 250 ml buttermilk; 1 nectarine or peach; 1 tomato; 1 sprig of basil; Macadamia oil; Salt; Pepper

Ben Devlinʼs Ricotta and Stone Fruit Salad recipe tastes incredible. See ingredients & method below.

A fresh and flavoursome summer stone fruit salad with homemade ricotta.

This Australian answer to Italy's caprese salad doubles as a vibrant addition to a summer barbecue as well as a light vegetarian starter.... More

prep

cook

yield

difficulty

Pairs with

Prosecco

Rosé

Ingredients

Ricotta

1 L full-fat milk
200 g pure (thin) cream
10 g salt
40 g lemon juice
250 ml buttermilk

Salad

1 nectarine or peach
1 tomato
1 sprig of basil
Macadamia oil
Salt
Pepper

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Method

It's best to start this recipe the day ahead so the salad is very quick to assemble on the day. Extra ricotta is always handy in the fridge.

In a saucepan, combine the milk, cream and salt, and heat until 60°C.
Combine the lemon juice and buttermilk in a small jug.
Remove the milk from the stove and stir it to create a strong current in the pan, then pour in the buttermilk mixture against the current, so that it combines well. Do not stir it too much or you will create very small, fine and dry cheese curds.
Return the pan to low heat and warm through until you see it separate around the edge. Do not stir it and do not allow it to boil.
Cover and remove from the heat, and rest for 30 minutes.
Line a wide round strainer with a muslin cloth or a tea towel, and set over a large bowl. Use a ladle to carefully scoop out the cheese curds in the largest pieces possible and carefully place them in the strainer.
Pour all of the remaining whey from the pan through the strainer, being careful not to damage the soft curds.
When most of the whey has separated and drained out, you can remove the ricotta from the strainer. Transfer it to a bowl, stir it gently to combine and season to taste with salt.
Thinly slice the stone fruit and the tomato. Pick the basil leaves.
To serve, spread the ricotta across the base of a serving plate, scatter the slices of tomato and stone fruit on top, and season with a little macadamia oil, salt, pepper and basil leaves. This also works well with the addition of some prosciutto or smoked salmon, if you like.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Ben Devlin’s Ricotta and Stone Fruit Salad

Ben Devlinʼs Ricotta and Stone Fruit Salad recipe tastes incredible. See ingredients & method below.

A fresh and flavoursome summer stone fruit salad with homemade ricotta.

This Australian answer to Italy's caprese salad doubles as a vibrant addition to a summer barbecue as well as a light vegetarian starter.... More

prep

cook

yield

difficulty

Pairs with

Prosecco

Rosé

Ingredients

Ricotta

1 L full-fat milk
200 g pure (thin) cream
10 g salt
40 g lemon juice
250 ml buttermilk

Salad

1 nectarine or peach
1 tomato
1 sprig of basil
Macadamia oil
Salt
Pepper

Method

It's best to start this recipe the day ahead so the salad is very quick to assemble on the day. Extra ricotta is always handy in the fridge.

In a saucepan, combine the milk, cream and salt, and heat until 60°C.
Combine the lemon juice and buttermilk in a small jug.
Remove the milk from the stove and stir it to create a strong current in the pan, then pour in the buttermilk mixture against the current, so that it combines well. Do not stir it too much or you will create very small, fine and dry cheese curds.
Return the pan to low heat and warm through until you see it separate around the edge. Do not stir it and do not allow it to boil.
Cover and remove from the heat, and rest for 30 minutes.
Line a wide round strainer with a muslin cloth or a tea towel, and set over a large bowl. Use a ladle to carefully scoop out the cheese curds in the largest pieces possible and carefully place them in the strainer.
Pour all of the remaining whey from the pan through the strainer, being careful not to damage the soft curds.
When most of the whey has separated and drained out, you can remove the ricotta from the strainer. Transfer it to a bowl, stir it gently to combine and season to taste with salt.
Thinly slice the stone fruit and the tomato. Pick the basil leaves.
To serve, spread the ricotta across the base of a serving plate, scatter the slices of tomato and stone fruit on top, and season with a little macadamia oil, salt, pepper and basil leaves. This also works well with the addition of some prosciutto or smoked salmon, if you like.