Honey, ricotta and citrus medley

Stefano travels to Hattah-Kulkyne National Park in the Mallee district to see local beekeeper Roger Moser and makes this dish using honey from his bees.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 cup ricotta
• 2 tsp honey
• ½ lemon, segmented
• ½ orange, segmented
• ½ grapefruit, segmented
• 1 tbsp extra-virgin olive oil, to serve
• ¼ cup basil leaves

Instructions

1. Press the ricotta through a sieve or mouli to soften, then divide softened ricotta onto two plates.
2. Drizzle honey over the ricotta, then a little fresh cracked pepper.
3. Mix the three citrus fruits together and layer over the ricotta Season fruit with fresh pepper then drizzle a little olive oil over the fruits and cheese.
4. Finish with roughly torn basil leaves.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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