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.