Jul 20, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Fennel Pollen Ricotta

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Fennel Pollen Ricotta by James Distefano of Rouge Tomate in New York

Yield: 3.5 oz/100 g

Vanilla Syrup:

10.5 oz/300 g granulated sugar

3.5 oz/100 g water

2 Bourbon vanilla beans

0.03 oz/1 g fine sea salt

Juice of ½ lemon

1. Combine all of the ingredients in a small pot and stir to combine. The mixture should look like wet sand. Turn flame on low and begin to cook the mixture, allowing the sugar to slowly melt and combine more thoroughly with the water. As the sugar continues to melt, gradually increase the heat and slowly bring the syrup to a boil. Boil the vanilla syrup for no more than 30 seconds, making sure all of the sugar has been dissolved. Remove the syrup from the stove, pour through a fine mesh strainer into a bowl and allow the syrup to cool completely.

2. The vanilla syrup can be stored in an air tight container for up to four weeks in the refrigerator.

Fennel Pollen Ricotta:

3.5 oz/100 g ricotta cheese

0.35 oz/10 g vanilla syrup

0.07 oz/2 g fennel pollen

0.03 oz/1 g fine sea salt

Combine all of the ingredients together and mix for 30 seconds. Store in an airtight container in the refrigerator. This ricotta will keep for up to 2 days.

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