BAKED RICOTTA IN A FIG LEAF WITH GORGONZOLA SAUCE
For the baked ricotta
250g ricotta cheese 80g Parmesan cheese, grated 30g goat’s milk cheese 1 large free-range egg 50g polenta 6 fig leaves, coated in cooking spray A little honey, the zest of 1 lemon, and olive oil, to serve
For the Gorgonzola sauce
500ml cream 500g Gorgonzola cheese
Preheat the oven to 180ºC. In a large bowl, combine the ricotta with the Parmesan, goat’s milk cheese, egg and polenta, and mix well. Roll into six balls. Wrap each ball in a fig leaf and secure with string. Bake for 12 minutes.
To make the sauce, place the cream in a saucepan and simmer until the volume is reduced by half. Add the Gorgonzola and stir gently until melted and combined.
Pour some Gorgonzola sauce onto each of six plates (or in a bowl on the side). Peel back a section of each fig leaf to expose the ricotta ball, place on a plate and drizzle a little honey over the top. Serve immediately with a sprinkling of lemon zest and a splash of olive oil.
Baked ricotta in a fig leaf with Gorgonzola sauce.