Stone Fruit Salad with Ricotta
Stone Fruit Salad with Whipped Lavender Ricotta
4 servings | 50-60 minutes
Full of vibrant herbs, peaches, nectarines, and cherries, this stone fruit salad is placed on a bed of creamy ricotta infused with lavender and honey. Perfect for summer gatherings and a delicious, colorful addition to any table!
Elevate your appetizer game with this homemade whipped lavender ricotta, juicy stone fruits, and fresh herbs! Perfect for summer gatherings, this Stone Fruit Salad with Whipped Lavender Ricotta combines the richness of freshly made ricotta and the sweetness of peaches, nectarines, and cherries. Infused with a hint of lavender and sweetened with honey, the whipped ricotta provides a creamy base that beautifully complements the fruits and is a delicious addition to any table. Serve it as a starter or a refreshing snack, and watch it disappear in no time.
Homemade ricotta is easier than you think
Making fresh ricotta probably sounds a lot more complicated than it actually is! All you need is milk, lemon juice, and a little bit of patience. The lemon juice and heat separate the milk solids from the liquid whey creating those soft, creamy cheese curds of ricotta that are truly superior to store-bought versions.
Tips for a creamy, dreamy ricotta
This whipped ricotta in this recipe is super versatile! You can mix in roasted garlic and serve with tomatoes or mix in vanilla and honey to serve over fresh berries.
When straining the ricotta, you can line the mesh strainer with cheesecloth to help strain it a bit more but don’t wring out any excess liquid from the cheesecloth or you’ll end up with a very dry ricotta that won’t properly whip.
If you want to scale the ricotta recipe up or down, note that one liter of milk will yield one cup of cheese.
The leftover whey can be used to braise chicken or pork or can be diluted and used as a soil amendment for plants that prefer acidic soil!
Stone Fruit Salad with Whipped Lavender Ricotta
4 servings | 50-60 minutes
Ingredients
2 quarts whole milk
2 tsp (8g) Diamond Crystal kosher salt
4-5 3” lavender sprigs, tied in bundle, optional
⅓ cup (80g) lemon juice
2 yellow peaches
2 white nectarines
2 plums
1 cup cherries
4 tbsp (60g) heavy cream
2 tbsp (45g) honey
olive oil, finishing drizzle
3 tbsp basil and mint, torn
flake salt
fresh cracked pepper
Instructions
Add 2 quarts of milk, 2 teaspoons kosher salt, and the lavender bundle (if using) to a deep sauce pot. Cook over medium heat until the milk has reached approximately 200 degrees and is just getting frothy on top but not boiling, approximately 30 minutes. Turn off and remove from the heat.
Add ⅓ cup lemon juice to the warmed milk and vigorously whisk together. Let the mixture rest for about 10 minutes to allow the milk to curdle and separate from the whey.
While the cheese does its thing, slice up all of the peaches, nectarines, and plums into big chunky wedges. Pit and half the cherries. Gently tear the basil and mint into rough pieces.
Nest an unlined fine mesh strainer over a large bowl. Remove and discard the lavender bundle then ladle, don’t dump, the milky curds into the fine mesh strainer to drain and separate the ricotta curds from the liquid whey. You can discard the whey at this point or reference the notes above for alternative uses. Ta-da, you made ricotta!
Heat 4 tbsp heavy cream up in a sauce pot (or in the microwave) just until hot but not boiling. Add the prepared ricotta, 2 tablespoons honey, and a big pinch of salt to a food processor (or into a deep, narrow bowl if you’re using an immersion blender). Slowly stream in 4 tablespoons of heavy cream while mixing until creamy. Taste for salt and, if needed, add an additional splash of heavy cream for a creamier consistency.
Dollop the ricotta into a serving dish and spread around the plate to form a base. Layer the stone fruit and torn basil and mint over top of the cheese. Drizzle with olive oil and garnish with a few cranks of fresh cracked pepper and flake salt to finish.
