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1 Baked chilli & herb ricotta

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Baked chilli & herb ricotta

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Ingredients

4 portion(s)

Fresh Ricotta

  • 2 litres full cream milk
  • 1 teaspoon sea salt flakes
  • 1 MC whipping cream
  • 1MC white vinegar, balsamic, wine, apple cider
  • 1 half small red chilli
  • 1 small clove garlic
  • 1 heaped tablespoon oregano or thyme, fresh
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  • 6
    4h 30min
    Preparation 4h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Make fresh ricotta

  1. 1. chop chilli, herbs and garlic sp 7/ 3 sec

    2. add milk, salt and cream in bowl

    3. cook 18min/ 100 degrees/ sp2

    4. turn to sp 4, qickly pour in vinegar and turn off machine immediately

    5. leave to rest for 10 min

    6. pur ricotta curds  into simmering basket to drain for about 2 hours, place in fridge to cool

     

    makes a 500g "mound" of ricotta

     

  2. 7. preheat oven to 190 degrees

    8. turn out the ricotta wheel into a round cake tin, line the base with baking paper- ideally similar size to the simmering basket, or divide into ramekins

    9 drizzle with olive oil and bake for 30 mins

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11

Tip

experiment with flavours, serve warm or cold on its old or in a salad

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.

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Comments

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  • This did not work at all.

    Submitted by Kittykat2907 on 15. January 2015 - 12:13.

    This did not work at all. Absolutely no curds at all. All I managed to do was waste those ingredients.. I have made ricotta before without any problem and not like this recipe at all. tmrc_emoticons.((

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