ARE ALL RICOTTAS CREATED EQUAL?
It's a question to kick off today's episode.
Yumi has also been entertaining one of her besties, and whenever she comes to visit that means it's time to revisit the legendary Spanish dessert Burnt Basque Cheesecake. I've been making this for quite a while using Nagi's recipe, but after a visit to unmissable Redfern eaterie, Flyover Fritterie, I was inspired to try adding saffron, rosewater and cardamom.
To make it, follow the directions from Nagi's recipe but use these quantities:
500g ricotta
2 x blocks of cream cheese
250-300g of caster sugar*
a healthy fat pinch of saffron threads, bloomed in 2tbs of warmed rosewater
about 30 cardamom pods, smashed open, seeds removed then seeds run through the spice grinder (fibrous pods composted).
310g Greek yoghurt
30g custard powder
a squeeze of vanilla paste
*I have made this twice - once using 250g sugar, once using 300g sugar - it was freakin delicious both times so do what you like.
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