I am a maternal creature of habit; I bake, cook, tinker around the stove often enough and manage to pull off suitably decent grub for my constantly hungry family. The food manages to appeal enough to do a disappearing act off the dinner tables in crazy quick time, leaving a trail of crumbs…usually on the floor. Sometimes, it makes me question if I DID really make something at all with my culinary effort feeling completely ephemeral. In time, I forget, until I plough through photographic evidence like a food “forensic”, pleasantly surprised that some food memories can be uncovered.
This recipe is one of them, nearly forgotten in the recesses of archived data and contented stomachs.
Made on one of those sunny but cool afternoons in Melbourne, I had just been blessed with a few grapefruit and lemon from the abundance of local spring harvest. In the land of milk and good cheese, ricotta was the obvious choice to go with the citrusy bright flavours.
I remember thinking this would not be perfect without some whipped cream and our happy family of six skipped into the brightly-lit supermarket to get ourselves a can. The kids loved choosing the wrappers to encase the soft biscuity cake and then thrilled themselves further by shaking the can, and watching the artistic flourish of the whip mount itself delectably on top the pinnacle of our afternoon delight. A worthy memory indeed.
**add 1-2 tablespoons of grapefruit or orange as you like it.
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