9

500 gm basketbufalo-milk

ricotta (see note)

Honey and edible flowers,

such as marigolds

(optional), to serve

Crispbread, to serve

WHITE POACHED QUINCE

125 ml (½ cup) chardonnay

vinegar

400 gm caster sugar

375 ml prosecco

1 cinnamon quill

Thinly peeled rind

and juice of 1 orange

3 thyme sprigs

2 fresh bay leaves

2 large quince

1 For white poached quince,

place ingredients, except quince,

and in a saucepan large enough

to fit quince snugly. Add 1 litre

water and bring to the boil. Cool

Ricotta with

white poached

quince and honey

SERVES 8 // PREP TIME 15 MINS // COOK 15 MINS

“Ricotta from Sicily is made mostly

from sheep’s milk, but thebufalo-milk

ricotta that’s more common in Australia

is delicious, too,” says Koludrovic. “This

dish can be enjoyed for brunch or as

a dessert, and is great served with some

grilled Sardinian flatbread, pane carasau,

or your favourite fruit toast. Quince is

often cooked long and slow so the flesh

turns from yellow to a pink or deep

crimson colour, but for this recipe I like a

fresher flavour, and poach the quince

only briefly to retain its paleness.”

completely. Working quickly to

prevent quince oxidising, trim,

peel, quarter, core and coarsely

chop quince into 1.5cm chunks,

adding the prepped fruit straight

into the poaching liquid as you

go. Cover with a circle of baking

paper, weight with a plate to

keep quince submerged and

bring to the boil. Remove pan

from heat and cool quince in

poaching liquid. Quince will

keep refrigerated in poaching

liquid in an airtight container

for up to 2 weeks.

2 Carefully turn ricotta out

onto a plate, pouringof any

liquid. Top with quince, honey

and flowers and serve with

crispbread.

NoteBufalo ricotta is available

from select greengrocers and

delicatessens.➤

PREVIOUS PAGES BabàAll props stylist’s
own.CannoliParis bowl from MH Ceramics
(used throughout).ShortbreadSaucer from
MH Ceramics. All other props stylist’s own.
RicottaWallpaper from Eurowalls. Sia
chair from Cult. Japanese black platter
from MH Ceramics. Apulian entrée plate
(with crispbread) from Alex and Trahanas.
RouladeParis bowl from MH Ceramics.
All other props stylist’s own. Stockists p176.

GOURMET TRAVELLER 163