Vanilla & Orange Ricotta by Amanda Valentine. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Vanilla & Orange Ricotta

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Ingredients

2 litre(s)

Fresh Ricotta

1.5 litres Milk, Can be long life
200 grams cream
1 level teaspoon salt
100mls white vinegar

Vanilla & Orange Ricotta

30 grams raw sugar
5 pieces orange peel
1 tsp Vanilla Bean Paste
15 grams Milk
250 grams Fresh ricotta

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6

45min

Preparation 45min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Creative Low budget Christmas Dessert Dip Spread Heating

Recipe's preparation

To make fresh ricotta

Insert butterfly and pour millk and cream in bowl. Heat at 15mins/90C/speed 2 or until temperature is reached. Turn speed down to "Gentle stir setting" (no temp), remove MC, and throw the salt in. Fill MC with vinegar (100mls) then pour slowly onto lid while it's still mixing on "Gentle stir setting" . You should start to see the separation of the curds and whey after about a minute, if not, reheat to 90C and add more vinegar. Then scoop the curds into your simmering basket lined with cheesecloth that is sitting in another bowl. Leave to drain then pop in fridge in a sealed container.

Vanilla and Orange Ricotta

Clean and dry mixing bowl then add the sugar and 5 long pieces of orange peel (half an orange). Mill for 10sec/speed 10. Scrape down sides of bowl then put in butterfly. Add 250gms of your fresh ricotta, the vanilla and a splash of milk. Whip for 20sec/speed 4. Line a small round bowl with cheesecloth then press in ricotta and place in fridge. After its cooled turn upside down on a plate and remove the cheesecloth (it should leave a nice pattern) Garnish with raspberries then you can serve.

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Butterfly
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Tip

I serve this on gingernut biscuits as I would cheese on crackers so you'll need a cheese knife.

If you want to serve this more as a sweet dip then add more milk or cream. You can then serve with fruit and toothpicks to dip in the ricotta.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.