house-made whipped ricotta

our ricotta is made using milk by estate dairy and whipping cream. we heat it up to 93 degrees, then add lemon juice to split the curd and strain it. after the ricotta has cooled down, we process it in the robocoup [big food processor], which whips it and makes it smooth.

for service, we pipe it onto a plate, then seasoned that in salt, crushed black pepper, olive oil, chilli flakes and fennel pollen.

focaccia to be suggested to go with it.

allergens: dairy