- 3 litres/5¼ pints whole milk
- 1.5 litres/2½ pints double cream
- 8 lemons, juice only
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 garlic cloves
- salt and freshly ground black pepper
- extra virgin olive oil, to serve
- 100g/4oz fresh peas, podded
- 100g/4oz broad beans, podded
- 1 bunch asparagus, chopped
- ½ fennel bulb, shaved
- 1 punnet pea shoots
- salt
- 25ml/1¾fl oz pomace oil or olive oil
- 25ml/1¾fl oz extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 garlic clove, grated
- 1 tsp Dijon mustard
- 1 orange, zest only
- 1 tsp salt
- For the ricotta, place the milk, cream, thyme, rosemary and garlic in a medium saucepan and heat through to infuse the milk. Pass through a fine sieve.
- Place back on the heat in a new saucepan and season with salt. Bring to a simmer and add the lemon juice. Do not whisk. The milk infusion will split on its own. Remove from the heat, set aside for 30 minutes.
- Place a sieve over a large bowl and line with muslin. Pour the split milk mixture into the sieve and place in the fridge for 6 hours. Discard the whey and place the curd in the fridge.
- For the broad bean salad, heat a large saucepan of boiling water and season with salt. Blanch the peas, broad beans and asparagus for 3-5 minutes, plunge in cold water to cool then drain. Mix the vegetables in a bowl, then add the fennel and pea shoots.
- For the dressing, place the ingredients into a bowl and whisk to combine. Pour the dressing over the salad and mix just before serving.
- To serve, spoon ricotta onto a plate, dress with some black pepper, sea salt and extra virgin olive oil and place some of the salad alongside.