Whipped ricotta toast with blackberry juniper jam
There is nothing new about toast and jam, but add a lick of whipped ricotta and it’s a whole different story. The contrast in temperatures and textures, plus the salt against the sweet work brilliantly. The version served at Sqirl in Los Angeles is legendary, though it is offered on brioche, which is too rich for me. I prefer thick slices of seeded sourdough. You can also replace the jam with fresh or cooked fruit: sliced strawberries or fresh figs are a winner.
(makes 800-900ml)
A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant). Buy the book here.
Recipe information
Yield
Serves 6-8
Ingredients
For the jam
For the ricotta
Preparation
Method
Step 1
Put a small plate in the freezer (this is for testing the jam later on). Put the juniper berries into a medium casserole dish, or stainless steel saucepan. Crush them in the base of the pan with the back of a fork, then stir in the blackberries and sugar.
Step 2
Set the pan over a low heat and stir occasionally until the sugar has dissolved. Add the lemon juice and then bring to a vigorous boil. Bubble for 6-8 minutes, skimming off any scum from the top.
Step 3
Take off the heat and place 1tsp of the jam on the chilled plate. Leave for a few seconds, then push the edge with your finger: the surface of the jam should wrinkle and the edge should move cleanly from the plate, though the jam should still be loose. If it’s too soft, return the plate to the freezer and let the jam bubble for 2 minutes more before testing again. Repeat boiling and testing until the jam is ready. (Or, if you find that it has set too firm, you can always stir in a little boiling water to loosen it.)
Step 4
Take the pan off the heat and leave to stand for 15 minutes, then ladle the jam into sterilised jars. Seal and store in a cool, dark place for up to 6 months. Once open, store in the refrigerator.
Step 5
To make the whipped ricotta, tip the ricotta into a mixing bowl. Add 1tbsp milk and use a balloon whisk to whip it up. Whisk in the lemon zest with a pinch of salt and chill until ready to serve.
Step 6
To serve, toast slices of sourdough, spread them generously with chilled whipped ricotta and spoon over the jam.
