Edinburgh’s I.J. Mellis Cheesemongers have now been trading for over 25 years. They import cheese from local cheese makers from all around Scotland, the UK and Europe. Before opening his first shop, founder Iain Mellis had worked in the British cheese industry for almost 15 years so his faultless knowledge of cheese and what makes each cheese unique is inspirational.
Quite often we like to quite literally whip up a quick dish after a long day. Here is a nice, simple and interesting dessert for you to try. While many just associate cheeses with salty, savoury flavours, many cheeses can also be used to satisfy your sweet tooth and this one is a favourite amongst our cheese mongers for a post shift treat. For more information visit: www.mellischeese.net
Serves 2
INGREDIENTS
12g caster sugar
50ml of double cream
250g ricotta, sheep’s milk ricotta is preferable
25g salted butter
75g John Mellis runny honey
2 large apricots
Method
1 First, whisk your honey, ricotta and cream together in large bowl until fluffy and smooth, cover with cling film and set aside.
2 Next cut your apricots in half and remove the stone.
3 Now melt your butter in a pan over a low heat. Once the butter is bubbling add half of the sugar to the butter, followed by your apricots, face down.
4 Once the apricots start to caramelise underneath add the rest of your sugar.
5 Carefully tilt the pan and begin to baste your apricots with the butter and sugar until golden brow.
6 Serve over the top of your ricotta and honey with a pinch of salt to bring out the flavours.
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