THYME-ROASTED GRAPES WITH WHIPPED RICOTTA
SERVES 6
Roasted grapes might sound a little strange, especially for a dessert, but trust me, it works. This leans more on the savoury side and is perfect for those who are more likely to choose the cheeseboard over the chocolate cake.
I serve these with thinly sliced toasted ciabatta with a drizzle of olive oil and some crunchy demerara (turbinado), because more bread at the end of the meal should definitely be a thing.
MAKE AHEAD You can whip the ricotta up to 2 days before and store in a sealed container in the fridge. The grapes are best made on the day you plan to serve.
500g red grapes, ideally a mix of colours 5–6 sprigs fresh thyme
1½ tablespoons honey
1 tablespoon olive oil, plus extra to serve
FOR THE WHIPPED RICOTTA
250g ricotta
150g Greek yoghurt grated zest of
1 lemon
½ teaspoon vanilla bean paste
1 tablespoon honey
TO SERVE (OPTIONAL)
toasted ciabatta or crusty bread demerara (turbinado) sugar
Preheat the oven to 210°C (190°C fan).
Add the grapes and thyme to a baking dish. Drizzle the honey and olive oil on top and toss to coat, or just get in with your fingers.
Roast for 15–20 minutes until the grapes start to blister and become softened and syrupy. Set them aside to cool.
Add all the ingredients for the whipped ricotta to a food processor and blitz until smooth and creamy.
Add the grapes and all the juices to a shallow dish and the ricotta to another. Serve with toasted ciabatta or crusty bread, drizzled with olive oil and sprinkled with demerara sugar. Or for something sweeter, serve with tuiles.
MAKE THIS FOR ALL THE CUSTARD LOVERS IN YOUR LIFE AND THEY’LL LOVE YOU FOREVER. IT'S THE PERFECT BALANCE OF SWEET AND SALTY AND ONE OF MY ABSOLUTE FAVOURITES.