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Almond ricotta with toasted almonds, lavender and coconut syrup
Makes APPROX. 250g Starters and mains
Ingredients
- 40g raw flaked almonds
- 40g pistachios
- 2 1/2 vanilla bean paste
- 40ml coconut nectar syrup
- unsprayed fresh lavender
- flowers, to garnish
For the almond ricotta (makes approx. 900g; see Cook's notes)
- 400g raw blanched almonds, soaked in cold water overnight
- 100g coconut cream
- 2tsp salt
- 2 probiotic capsules (dairy-free powder)
Method
The day before, make the almond ricotta. Put the blanched almonds, 220ml water, coconut cream and salt in a high-speed blender. Carefully prise the probiotic capsules open and pour the powder into the into the blender, discarding the capsule shells. Blend until very smooth and silken for 3-5 minutes, using an agitator to continually move the mixture down towards the blade, if your blender has one, or stop the machine a few times to do this with a spatula. Rest the blender if it gets too hot. Scoop the blended paste into a clean, dry porcelain or glass bowl and cover with muslin to allow it to breathe. Leave at room temperature overnight to ferment.
The next day, the mixture should have a cheesy aroma, indicating the probiotics have worked, and there may be some air bubbles in the mixture, depending on the warmth of the room. Taste the ricotta, and if it's to your liking, seal in sterilised jars and store in the fridge until ready to use. For a stronger flavour, you can leave it for up to 4 more hours and taste again, but the total fermentation time shouldn't exceed 24 hours.
Arrange the nuts in a single layer on a baking tray under a moderately hot grill for 5-8 minutes, watching them the entire time so they don't burn.
In a small bowl, mix 200g of the almond ricotta with the vanilla paste and half the coconut syrup. Spoon into a shallow bowl and drizzle the remaining coconut syrup over.
Top with the toasted nuts and lavender flowers and serve immediately.
COOK’S NOTE Use the remaining almond ricotta as a dip for toasted sourdough or as a creamy salad dressing.
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