September 18, 2009

Baked Ricotta

The ricotta in the fridge was on the last day of its shelf-life, so I had to use it quickly. The original plan was to serve it simply with figs and some ham. Instead I picked a recipe by Gordon Ramsay: baked ricotta with peaches, well in my case with port wein poached figs.

500 g ricotta
80 g powder sugar
2 eggs

zest of 1 lemon
4 figs

2 tablespoons elderberry syrup
50 ml port wine

butter and powder sugar for the forms

Preheat oven to 200°C. Butter 4 forms and sprinkle with sugar. Mix ricotta with sugar, eggs and lemon zest. Fill in the forms and bake for 15-20 minutes. Slice figs, and cook it together with the syrup and wine in a saucepan until the liquid reduces half.


Rosa's Yummy Yums said...

A fantastic dessert! An awesome combo!



Faith said...

I bet the creamy ricotta paired perfectly with the sweet figs...delicious!

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