Whipped Ricotta With Ginger Grapes

This is a gorgeous salad to be served along side of roast veggies.


  • 700 ml milk
  • 100 ml cream
  • 50 ml of vinegar
  • salt to taste
  • 1 tbsp olive oil
  • 200 g of seedless red grapes
  • 2 tspn freshly grated ginger
  • 2 tbsp pomegranate molasses
  • 1 tbsp pomegranate molasses to drizzle over the finished dish mint leaves to garnish


To make a creamy ricotta, bring 700ml of milk and 100 ml of cream to the simmer. When you see movement in the milk, add 50 mil of vinegar, give it 2 quick stirs then take the spoon out and take it off the heat. Leave the ricotta for 20 mins to form a raft on top of the whey.

Gently lift the raft of curd from the whey and drain it for 20 mins. When the ricotta has drained place into a food processor and blend with a little salt to taste, put ricotta into the fridge to cool.

Remove grapes from their stalk and heat olive oil in a fry pan add the grapes and cook until starting to break down squash approx. 1/3rd of the grapes, add the ginger and cook for approx 2 minutes add 2 tbsp of pomegranate molasses to deglaze the pan. Place the grapes onto a plate allow to cool slightly, quenelle or dollop the ricotta onto the warm grapes drizzle with remaining pomegranate molasses and sprinkle with mint leaves. Serve with roast vegies. Delish!


View More Recipes