2 quarts whole Milk
1 cup Heavy Cream
3 Tbsp White Wine Vinegar
½ tsp SOOC Sicilian Sea Salt
1 container fresh Figs, cut in half
1 cup SOOC Fig Balsamic Vinegar
1 Tbsp SOOC Blood Orange Fused Olive Oil
SOOC Hawaiian Alaea Red Sea Salt, to taste
In a medium pot, heat the milk and cream until the surface becomes foamy and steamy but not boiling (reads 185°F on an instant thermometer). Remove from heat, add white wine vinegar and stir gently for 30 seconds; the mixture will curdle quickly. Add Sicilian Sea Salt and stir for another 30 seconds.
Cover the pot with a clean towel and let stand at room temperature for 2 hours. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer to a bowl and cover (can be refrigerated for up to 4 days).
Pour the Fig Balsamic Vinegar into a saucepan over medium heat. Bring to a boil then lower to a simmer until the sauce is reduced by half.
Place 2 fig halves onto a plate and top with a teaspoon of the ricotta. Drizzle with the balsamic glaze and Blood Orange Olive Oil. Finish with the Hawaiian Alaea Red Sea Salt.