Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
Baking with Kids
Cook Time15-20 mins
What you need:
- 225g/8oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 teaspoon Odlums Baking Powder
- 75g/3oz Butter or Margarine
- 75g/3oz Shamrock Golden Caster Sugar
- 50g/2oz Shamrock Desiccated Coconut
- 1 Egg, beaten
- 150ml/¼pt Milk
- Fruitfield Raspberry Jam
- Extra Shamrock Desiccated Coconut
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
- Sieve the flour, salt and baking powder into a bowl.
- Rub in the butter or margarine until mixture resembles breadcrumbs.
- Add the sugar and coconut and mix well.
- Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
- Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
- Brush the top with jam and dip in the extra coconut.