Ri­cotta ba­nana brulee

Pilbara News - - News -

Prepa­ra­tion: 5 min­utes Cook­ing: 3 min­utes Serves: 4 In­gre­di­ents 1 tbsp mar­garine or but­ter 1 tbsp brown su­gar 4 ba­nanas, sliced 1 pun­net straw­ber­ries, halved 500g ri­cotta cheese 1 tsp ground ginger ¼ cup brown su­gar, ex­tra

Method

Pre­heat a big non-stick fry­ing pan on low heat. Add but­ter and al­low it to melt. Stir in brown su­gar and al­low it to bub­ble slightly. Add ba­nanas and straw­ber­ries to pan. Stir con­tin­u­ously for a few min­utes or un­til fruit is heated through. Di­vide fruit be­tween four ramekins. Pre­heat grill on medium heat. Beat ri­cotta cheese and ginger un­til smooth. Spread ri­cotta evenly over fruit in ramekins. Sprin­kle ex­tra brown su­gar over ri­cotta cheese. Place the ramekins un­der the grill and cook un­til su­gar melts. Al­low to stand for a few min­utes. Sprin­kle with a lit­tle cin­na­mon if de­sired. Serve warm.

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