Baked ricotta in grape sauce

Ingredients:

Ricotta

• 450 g fresh whole milk ricotta
• 0.5 cup sour cream
• 1/3 cup sugar
• 1/4 cup whole milk
• 2.5 tbsp finely grated lemon zest (from about 1.5 lemons)
• 2 tbsp. premium flour
• 2 large eggs + 2 large yolks
• A pinch of fine salt
• Unsalted butter or vegetable oil to grease the pan

Grape sauce

• 3 cups seedless black grapes (about 450 g)
• 1/4 cup grape juice or 0.5 cup Pinot Noir wine
• 1 teaspoon of honey
• 1/4 teaspoon pure vanilla extract
• A pinch of fine salt
• 1 tsp freshly squeezed lemon juice + 0.5 tsp finely grated lemon zest (from about half a lemon)

Preparation:

1. Preheat oven to 160°C. Lightly grease a 4-cup glass loaf pan. Line the bottom and sides of the pan with parchment paper.
2. Place the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs, egg yolks, and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until set and light golden brown, about 40 minutes.
3. Turn off the oven and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or overnight.
4. Grape sauce:
   
   Combine the grapes, grape juice, honey, vanilla, and salt in a saucepan. Heat over medium heat until the grapes burst and the juice thickens, about 10 minutes. Remove from heat and stir in the lemon juice and zest.
5. Lift the baked ricotta by the ends of the parchment and transfer it to a serving platter; discard the parchment. Pour warm or cooled grape sauce over the top. Serve.