A while ago I bought some ricotta for a new recipe that I wanted to try out. I would say that I’m generally indifferent about ricotta. In the ’80s I used it to make spinach and ricotta parcels, like everyone else, but I can’t say that I’ve used it much at all in the last, ahem, few years.
I haven’t avoided it on purpose – it just hadn’t come up – until I was flicking through my mountain of cook books seeking inspiration one day and found a recipe for kale and ricotta fritters. They sounded like something good to take to work for lunch, so onto the shopping list the ricotta went.
The fritters turned out quite well – although a bit too eggy I thought. There was still a decent amount of the ricotta left and I convinced myself that I’d find another use for it so I put it back in the fridge. Until I didn’t find another use for it, and weeks later when it occurred to me that I should see how it was going, it seemed to be going great, if it was a science experiment. Definitely not going well as an ingredient for future eating purposes.
I’m going to go off-track a bit here, but stick with me. I’ve got a thing that many people mock me about (you know who you are), which is to put organic waste into a bag in the freezer until I’m ready to take the trip downstairs to take the rubbish out. My bin doesn’t get smelly, cockroaches and ants don’t infest my kitchen, and I don’t have to take the garbage out so often. Haters gonna hate. So I tossed the tub of past-its-best ricotta into the freezer to deal with later.
When I went to get rid of it, I thought I’d take a little peek inside the container to see what it looked like frozen, and that’s when I was struck by the question, would a frozen ricotta dessert work?
I googled it. I could find NO reference on the interwebs to frozen ricotta desserts. Gelato bars have ricotta gelato, so why not, I thought? I bought more ricotta. I whipped it with a little milk and honey. I spooned it into popsicle moulds and waited for it to freeze. And it worked!
Now I’m not suggesting that a frozen ricotta dessert is in any way a replacement for ice-cream. It most definitely is not. But it is another, quite delicious thing. And get this: 1 cup of cream contains 869 calories and 93g fat. While 1 cup of ricotta has 428 calories and 31.9g fat.
Summer won’t be here for much longer. Try this before it disappears:
What you need:
1 cup ricotta
1 tablespoon milk
2.5 tablespoons honey
What you do:
Place the ricotta and milk into a large bowl and beat with an electric mixer until it’s kind of fluffy. Mix in the honey. Spoon the mixture into popsicle moulds then freeze. Enjoy.