Homemade Ricotta with Garlic Confit & Hazelnuts

Name: Homemade Ricotta with Garlic Confit & Hazelnuts
Total time: 90 min
Ingredients: 4 cups whole milk; 1 cup double cream; 1 teaspoon salt; 2 tablespoons lemon juice; 1-2 tablespoons distilled white vinegar; 3 small dried red chillies; 1/2 cup extra virgin olive oil; 1 cup garlic cloves ((from about 2 large bulbs), peeled ); a little extra virgin olive oil (for brushing); 1 large garlic clove (halved); 8 slices sourdough bread; 4 tablespoons hazelnut oil (divided); 1/2 teaspoon lemon zest (grated); 1/4 teaspoon garlic (grated); 1/2 teaspoon sea salt; 3 tablespoons lemon juice; Maldon sea salt flakes; lemon zest (freshly grated)

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This is a dish you might find on the menu of a fine Italian restaurant. It’s one of my favourite vegetarian starters with a mix of textures, complex but

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