Baked ricotta with amaretti crumble

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe a day ahead.

  • 200 gm dried wild figs, soaked in hot water overnight, drained
  • 50 gm dried muscatels
  • 125 ml (½ cup) orange juice
  • 55 ml lemon juice
  • 1 cinnamon quill
  • 240 gm honey
  • 400 gm ricotta
  • 3 eggs, separated
  • For greasing and dusting: butter and sugar
  • To serve: icing sugar, coarsely crumbled amaretti and coarsely chopped roasted almonds
01   Combine figs, muscatels, juices, cinnamon and half the honey in a small saucepan over medium-high heat. Simmer until figs are tender and liquid reduces to a syrup (10-12 minutes), then set aside at room temperature.
02   Meanwhile, preheat oven to 170C. Process ricotta, egg yolks and remaining honey in a food processor until smooth, then transfer to a bowl. Whisk eggwhites and a pinch of salt until firm peaks form (3-4 minutes), fold into ricotta mixture and divide among 4 buttered and sugared 300ml-capacity ovenproof ramekins or bowls. Bake until puffed and golden (15-20 minutes), dust with icing sugar and serve immediately with fruit compote, crumbled amaretti and roasted almonds.

Recipe:

EMMA KNOWLES

Photography:

SHARYN CAIRNS

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

FEATURED IN

May 2009

May 2009

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