Prune + Bitter Chocolate Frozen Ricotta

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• Step 1

  Put all the ingredients except the cacao nibs into a blender and blend until fully smooth.

• Step 2

  Churn in an ice-cream machine for 45 minutes before transferring to a container in the freezer for a couple of hours.

• Step 3

  Serve sprinkled with cacao nibs as a sticky, after-dinner dessert with a shot of coffee.

  makes 1 litre

• Step 4

  EASY GOAT’S MILK RICOTTA

  I have a bit of a bee in my bonnet about shop-bought ricotta. Firstly, it is almost always rubbery, and secondly there is never an organic option. Since it is so easy to make, I do it myself. I would recommend using a thermometer, but you can do it by eye – just watch the milk like a hawk!

  Line a colander with 4 layers of muslin or 2 layers of food-safe kitchen paper, and set the colander over a large bowl.

• Step 5

  Put the milk, salt and lemon juice in a saucepan and bring to the boil over a 70°C heat, stirring constantly. At this point the milk should begin to split, separating into solid white curds and translucent liquid whey. If only half the milk is curdling, add a few more drops of lemon juice.

• Step 6

  Using a slotted spoon, transfer the separated curds to the lined colander, cover it with cling film and leave to drain for a few minutes if you like it quite soft, or for longer if you want it firmer.

• Step 7

  Discard the liquid whey and store the ricotta in a sealed container in the fridge for up to 5 days.

  makes 200ml

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