Ricotta in Brodo

Instructions

1. Step
   Preheat oven to 450°F (230°C) on Bake setting.
2. Step
   Place all ingredients except the broth in a KitchenAid or stand mixer with a paddle attachment and whip on high speed for 5 minutes (you can also mix by hand using a spatula—it just takes longer).
3. Step
   Taste for nutmeg and salt, adjusting the seasoning to how you prefer.
4. Step
   Layer a baking sheet tray with parchment paper and spread the mix (about 1” thick) across the baking sheet.
5. Step
   Bake in oven for 15 minutes (the mix should still be a little jiggly). Then pull the tray from the oven and let cool on your counter-top to room temperature.
6. Step
   Once at room temperature, wrap tray with cling film and place in the fridge for a minimum of 2 hours, preferably overnight.
7. Step
   Once cold, gently transfer the (now firm) tray of cheese mix to your cutting board. Cut your favourite shapes with a cookie-cutter or cut cubes with a knife, then place them onto a new parchment paper-lined tray.
8. Step
   Pre-heat oven on Broil setting, then place the tray of ricotta mix in oven and cook for 8 minutes (keep an eye on the colour—you want dark golden brown. Transfer to your serving bowl
9. Step
   Meanwhile, warm your chicken broth in a large saucepan over medium-high heat.
10. Step
    Once heated, pour the broth over top your golden brown ricotta cut-outs, drizzle with olive oil and enjoy.