skish
IT

Baked ricotta pot with figs and honey

Whipped ricotta baked in a ramekin, served warm with fresh figs.

  • 30 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Baked ricotta pot with figs and honey

Per serving

Calories
276 kcal
Protein
18.2 g
Carbohydrates
28.3 g
Fat
10.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Part-skim ricotta150 g
  • Egg whites50 g
  • Figs2
  • Honey5 g
  • Lemon zest1 g
  • Cinnamonto taste

Contains: lactose, eggs,

In season: August – September

Method

  1. Turn the oven on to 180 °C (conventional).
  2. In a bowl, beat the light ricotta with the grated lemon zest and cinnamon until creamy.
  3. In another clean bowl, whisk the egg whites to stiff peaks with an electric mixer and fold them into the ricotta in 2–3 additions, gently lifting from the bottom.
  4. Pour the mixture into a ramekin and bake for 20 minutes, until puffed and golden on top.
  5. Wash the figs, cut them into wedges and serve the pudding warm with the figs and honey.

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