Ingredients

• 500ml full cream milk
• 500ml water
• 60g  unsalted butter
• 1 vanilla pod, seeds scraped
• 2 oranges (1 peeled into strips, 1 finely zested)
• 2 lemons (1 peeled into strips, 1 finely zested)
• 200g fine semolina
• 250g caster sugar
• 4 eggs
• 350g That's Amore Ricotta Delicata
• Icing sugar, to dust

Instructions

Preheat oven to 175°C fan/190°C conventional.

Grease and line 23cm round tin.

Combine milk, water, butter, vanilla, orange and lemon peel in large pot and heat until just before it comes to a simmer.

Remove aromatics then whisk in semolina and cook, constantly whisking, until thick like polenta. Transfer to a bowl, cover and allow to cool.

In another bowl, whisk sugar and eggs together until thick and pale. Whisk in ricotta then the finely grated zest of an orange and lemon.

Spoon in cooled semolina, a little at a time and whisk after each addition until smooth.

Pour into prepared tin and bake for 55-60 minutes or until golden and set. It will puff up as it cooked and sink down as it cools.

Allow it to cool completely then dust with icing sugar and serve.