Is ricotta the chameleon of the cheese world? The creamy curds have their place in savoury dishes, but today it’s sweet ricotta things we’re wanting. The cheese’s exquisite fluffiness makes it prime material for cakes, hot cakes and puddings, and once you’ve had ricotta in doughnut and fritter form, you won’t look back.
Baked ricotta pudding with mandarin, honey and chamomile compote
Rhubarb and ricotta bread and butter pudding
Jaclyn Koludrovic’s roasted white chocolate and ricotta cannoli
Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream
Peach, raspberry and ricotta crumble cake
Guy Grossi’s Italian ricotta doughnuts (globi)
Jaci Koludrovic’s ricotta with white poached quince and honey
Ricotta fritters with lime curd and candied grapefruit
Ricotta and mascarpone puddings with spiced wine prunes
Honey, polenta and buttermilk-ricotta pudding
Thick ricotta pancake with roast rhubarb
Ricotta, candied orange and Marsala crostata
Poppy seed and ricotta cake with lemon curd
Ricotta-polenta cake with lemon-rosemary syrup
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