The Agrarian Kitchen’s rhubarb and strawberry sponge puddings with ricotta gelato

For ricotta, place a sieve over a large bowl and line sieve with muslin. Heat milk in a large saucepan over low heat until temperature reaches 90-95°C. Quickly stir in vinegar, then, using a slotted spoon, scoop off curds as they rise to the surface and transfer to the lined sieve. If the milk is still white, add a splash more vinegar, then continue to scoop off the curds until liquid (whey) is clear and yellow (see note). Refrigerate ricotta until required (see note).

For gelato, combine, milk, cream and syrup in a large saucepan. Combine sugar and milk powder, then whisk into milk mixture. Heat over medium heat, stirring until sugar dissolves. Cool. Add ricotta to milk mixture, then place in a blender and blend until smooth. Transfer mixture to an ice-cream machine and churn until frozen. Freeze until required. Makes about 1 litre.

For rhubarb, combine sugar, honey and 100ml water in a large, wide saucepan and bring to a simmer over high heat, stirring to dissolve sugar. Reduce heat to low, add rhubarb, cover with a cartouche and cook until rhubarb is tender (10-15 minutes). Remove from heat and stir in strawberries. Divide mixture among six 14cm round (310ml) ovenproof dishes.

For sponge, preheat oven to 180°C. Using an electric mixer, whisk eggs and sugar until thick and pale, and doubled in volume. Add vanilla and whisk until just combined. Sieve one-third of the flour and the baking powder over egg mixture and fold in gently to combine. Sieve over remaining flour, add 1 tbsp hot water and fold gently to combine. Spoon sponge equally over the rhubarb, then bake until golden and cake springs back when lightly pressed (15-20 minutes). Serve immediately, dusted with icing sugar, with scoops of ricotta gelato.