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Blood Orange, Ricotta and Honey Recipe

How to end a winter meal in style: treat yourself to beautiful seasonal red blood oranges coupled with rich crumbly ricotta and lightly sweetened with a thin drizzle of runny honey if you wish. Alternatively, you can use whipped organic double cream instead of the ricotta.

Posted by: michael
On: 03/02/2014

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
2 Red Moro Blood oranges	Awaiting stock	More products
200g organic ricotta cheese OR	Awaiting stock	More products
250ml organic double cream	Awaiting stock	More products
runny honey to serve OR	Awaiting stock	More products
maple syrup OR		More products
brown rice syrup		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Peel the oranges with a sharp knife. Remove the peel and also the pith. Cut the oranges into segments, discarding the thin white skin between segments. Do this over a bowl to catch any orange juices.
If using double cream, whip it until if forms soft peaks. A hand whisk will do the job, but a rotary whisk is a great alternative for when you don’t want to plug the electric mixer or the food processor (and clean them afterwards ...).
Put about 2 heaped tablespoons ricotta or whipped cream in each of 4 little saucers. Arrange the orange segments on the cheese / cream. Drizzle with the reserved orange juices and the honey, maple, brown rice syrup, or liquid sweetener of your choice, if using. For a dessert free of added sugar, just leave the sweetener out out.