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Baked ricotta with amaretti crumble

You'll need to begin this recipe a day ahead.

You'll need

200 gm dried wild figs, soaked in hot water overnight, drained 50 gm dried muscatels 125 ml (½ cup) orange juice 55 ml lemon juice 1 cinnamon quill 240 gm honey 400 gm ricotta 3 eggs, separated For greasing and dusting: butter and sugar To serve: icing sugar, coarsely crumbled amaretti and coarsely chopped roasted almonds


  • 01
  • Combine figs, muscatels, juices, cinnamon and half the honey in a small saucepan over medium-high heat. Simmer until figs are tender and liquid reduces to a syrup (10-12 minutes), then set aside at room temperature.
  • 02
  • Meanwhile, preheat oven to 170C. Process ricotta, egg yolks and remaining honey in a food processor until smooth, then transfer to a bowl. Whisk eggwhites and a pinch of salt until firm peaks form (3-4 minutes), fold into ricotta mixture and divide among 4 buttered and sugared 300ml-capacity ovenproof ramekins or bowls. Bake until puffed and golden (15-20 minutes), dust with icing sugar and serve immediately with fruit compote, crumbled amaretti and roasted almonds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2009

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