2 - 500g containers ricotta cheese
1 cup sugar
4 cups whole milk
1 - 385ml can evaporated milk
1 - 300ml can condensed milk
Crushed pistachios and ground cardamom for garnish
Preheat oven to 350 degrees. With a wooden spoon, blend ricotta cheese together with sugar. Scrape into a buttered 8”x11.5”x 2” glass baking dish. Bake, covered with foil, for 30 minutes. Remove foil and continue baking a further 30 minutes. Do not allow to brown.
In a large saucepan, combine the three kinds of milk. Whisking continuously, bring to a simmer over medium heat. Reduce heat to low and continue whisking very frequently until volume is reduced by a little more than ½ (about 90 minutes).
To serve, cut baked ricotta into 12-16 squares. Place on individual dishes and drizzle generously with sauce. Garnish with pistachios and a dusting of cardamom and, for a truly celebratory flair, add a few small flakes of gold leaf.