Mini Fig and Ricotta Cheesecakes
This is a recipe our lovely intern Bella delighted us with during her stay in Provence and that has made it into my list of all time favourite deserts.
Ingredients
- 4 Fresh Figs
- 1 Tub Ricotta cheese
- 1/4 Cup (60ml) milk
- 2-3 tbsp Honey
- Lemon Zest from one lemon
Instructions
- Preheat oven to 350F (180C) degrees.
- Add the Ricotta, milk, honey and some grated lemon zest to a bowl and stir until you have a smooth mixture.
- Cut the figs into two lengthwise.
- Take 4 porcelain ramekins and pour an equal amount of mixture into each.
- Carefully drop a fig half into each of the ramekins, flesh side up.
- Take a baking tray and half fill with some water to make a bain marie.
- Place the ramekins in the water and put in the oven to set for 20 minutes. Delicious with a nice shortbread biscuit.
Notes
Bain marie is a water bath that adds some humidity to the oven. This allows the mixture to cook inside the ramekins without drying out too much.
Tried this recipe?Let us know how it was!