This is a gorgeous salad to be served along side of roast veggies. If you haven’t tried ginger grapes before you are in for a treat!
We make our own whipped ricotta with homemade ricotta and whipping it to create a lovely smooth texture. While you can certainly use store bought, making it yourself means you get to enjoy it while it’s really fresh and light.
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 and to turn into your whipped ricotta, 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. In a fry pan, heat olive oil and add the grapes. Cook until the grapes start to break down, squash approximately 1/3rd of the grapes. Add the ginger and cook for approximately 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.