Baked sweet ricotta with fresh figs
An elegant dessert of creamy citrus-infused ricotta topped with sweet sensuous figs.
Reduced-fat ricotta cheese
⅓ cup(s), (45g)
1 tsp, grated
Vanilla bean extract
1 medium, (1 medium)
- Preheat oven to 160°C or 140°C fan-forced. Lightly spray four ½-cup (125ml) capacity ovenproof dishes with oil. Line bases with baking paper.
- Place ricotta, icing sugar, rind, vanilla and egg in a food processor and process until smooth. Spoon mixture into prepared dishes (mixture will only reach halfway).
- Cover dishes with foil and place in a large, deep baking dish. Pour in enough boiling water to come halfway up the sides of the dishes. Bake for 20–25 minutes or until firm.
- Remove dishes from the water bath and cool for 20 minutes. Cover and refrigerate until cold. When ready to serve, carefully turn out baked ricottas onto serving plates. Serve with fresh figs and drizzled with honey.
TIP: Fresh ricotta is available from the deli counter of the supermarket. It is firmer than ricotta sold in tubs in the cheese section of the chiller cabinets.