The Courier-Mail - QWeekend - - FOOD -

Serves 8

750g 225g ri­cotta,ic­ing sugar crum­bled

2 whole eggs

1 egg yolk, ex­tra

1 vanilla bean, split

8 figs, ap­prox., depend­ing on size

150g caster sugar

¼ pun­net fresh rasp­ber­ries

Few leaves mint or lemon balm

Honey, to serve

1 Pre­heat oven to 150ºC. Grease 8 x 130ml round or square ce­ramic bak­ing dishes. 2 In a food pro­ces­sor, place ri­cotta, ic­ing sugar, eggs and yolk; scrape in seeds from vanilla bean and dis­card bean. Blend un­til mix­ture is smooth. Spoon into pre­pared moulds, us­ing back of spoon that has been dipped in hot wa­ter to smooth over tops. 3 Place moulds in shal­low tray. Pour boil­ing wa­ter into

tray to reach half­way up sides of moulds, then bake for 30-40 min­utes or un­til set. Once cooked, re­move from wa­ter bath and cool to room tem­per­a­ture be­fore turn­ing out. 4 Cut figs in half, sprin­kle lib­er­ally with caster sugar and grill un­til sugar be­gins to caramelise. 5 To serve, place baked ri­cotta in cen­tre of each plate, top with 2 fig halves, a few rasp­ber­ries and a lit­tle mint or lemon balm. Driz­zle honey over and around.  Wine match: 2010 d’Aren­berg The Stump Jump Sticky Chardon­nay ($13 / 375mL)

Chef’s tip Fresh ri­cotta has a rel­a­tively short shelf life. Buy in small quan­ti­ties from the deli and mar­i­nate in ex­tra-vir­gin olive oil, thyme and pep­per­corns, com­pletely cov­ered, for bet­ter flavour and ex­tra shelf life.

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