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Export 9 ingredients for grocery delivery
Step 1
To make the ricotta, heat milk and cream in a saucepan over medium heat, stirring occasionally, until milk mixture reaches 70°C on a sugar thermometer. Stir through 1/2 tsp salt flakes and continue heating, stirring occasionally, until it reaches 92°C (do not let it boil).
Step 2
Remove from heat, add vinegar, stir twice and stand, undisturbed, for 10 minutes for curds to develop. Using a slotted spoon, transfer ricotta curd to a sieve lined with muslin or a clean Chux cloth set over a bowl. Reserve 1L (4 cups) whey from bowl and set aside.
Step 3
Place cherries and maple syrup in a bowl and squash slightly with a fork. Gently fold cherry mixture into ricotta curd and stand for 30 minutes over a bowl to drain. Transfer drained cherry ricotta to a separate bowl. Cover and chill until needed.
Step 4
Meanwhile, for the maple and red wine vinegar cherries, combine all ingredients in a bowl, cover and chill until needed.
Step 5
To make whey caramel, strain reserved whey through a fine sieve lined with muslin or a clean Chux cloth into a heavy-based saucepan over medium-high heat. Add sugar and cook, stirring constantly, for 4 minutes or until sugar is dissolved.
Step 6
Increase heat to medium-high and slowly bring to the boil. Boil, swirling pan occasionally, for 28-30 minutes or until very light golden. Set aside to cool slightly (if caramel sets too firm, return to medium heat and stir through 2 tbs boiling water until combined).
Step 7
Spread cherry ricotta on brioche, top with maple cherries and drizzle with a little whey caramel. Serve remainder alongside.
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