The Naked Diet
Rich, creamy and wickedly chocolatey, this recipe is packed full of fibre from the prunes and antioxidants from the raw cacao. It is even better if you use homemade ricotta too (see below).
You Will Need
Put all the ingredients except the cacao nibs into a blender and blend until fully smooth.
Churn in an ice-cream machine for 45 minutes before transferring to a container in the freezer for a couple of hours.
Serve sprinkled with cacao nibs as a sticky, after-dinner dessert with a shot of coffee.
makes 1 litre
EASY GOAT’S MILK RICOTTA
I have a bit of a bee in my bonnet about shop-bought ricotta. Firstly, it is almost always rubbery, and secondly there is never an organic option. Since it is so easy to make, I do it myself. I would recommend using a thermometer, but you can do it by eye – just watch the milk like a hawk!
Line a colander with 4 layers of muslin or 2 layers of food-safe kitchen paper, and set the colander over a large bowl.
Put the milk, salt and lemon juice in a saucepan and bring to the boil over a 70°C heat, stirring constantly. At this point the milk should begin to split, separating into solid white curds and translucent liquid whey. If only half the milk is curdling, add a few more drops of lemon juice.
Using a slotted spoon, transfer the separated curds to the lined colander, cover it with cling film and leave to drain for a few minutes if you like it quite soft, or for longer if you want it firmer.
Discard the liquid whey and store the ricotta in a sealed container in the fridge for up to 5 days.