Springboard with Fresh Ricotta & Berry‑Serano Jam

Springboard

• 4 cups whole milk
• 2 cups heavy cream
• 2 tsp salt
• 3 Tbsp champagne vinegar
• 1 tsp lemon zest
• 1 tsp lemon juice
• Salt to taste

Jam

• 4 cups fresh mixed blackberries & raspberries
• 2 serrano peppers seeded and finely chopped
• ¼ cup lemon juice
• 4 cups sugar
• 2 tsp salt

Directions

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
2. Pour the milk and cream into a heavy bottom pot. Stir in the salt and bring to a boil over medium heat, stirring occasionally.
3. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 3-5min until it curdles. It will separate into thick parts, the curds and milk parts, the whey.
4. Line a strainer or sieve with cheesecloth and set over bowl to catch the whey. Pour the milk mixture into the strainer and allow it to drain into the bowl at room temperature for 30min. The longer the mixture drains, the thicker the ricotta.
5. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Season with salt to taste, stir in lemon zest and 1tsp of juice and serve. The ricotta will keep refrigerated for up to 5 days.

For the Jam

1. In a large sized saucepan, combine all ingredients and stir until fully combined.
2. Heat over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
3. Use a muddler, or a spoon to break down the berries until chunky consistency.
4. Increase the temperature and cook until the jam reaches 220 degrees, this will take about 30min. Stir every few minutes to not burn the jam.
5. Remove the pot from heat and allow it to cool. Serve on top of fresh ricotta or goat cheese.
6. Store unused jam in the refrigerator for up to 10 days.

Recipe Pairings