Orange-Chilli-Ricotta Frozen Yogurt

For the photo above, I used a whole dried chilli and crushed with morter & pestle (you could pulse with a spice grinder.) If you are using chilli flakes, run a knife though the flakes. You want a finer consistency than large flakes. If you want to use chilli powder, then just start with a generous pinch and taste. You can always add more!</em> <em>Yes - the course sea salt for sprinkling is important! Please don't skip this. The salt really brings together the sweet and savory parts of the dessert.*If you don't have greek-style yogurt, use 6 cups of plain, whole milk yogurt. Line a strainer with a couple of layers of cheesecloth. Spoon yogurt on cheesecloth and let that strain for at least 4 hours in the refrigerator in a bowl large enough to catch the water that strains out. 6 cups of plain, whole milk yogurt will yield 3 cups strained.