Fast Recipes

Figs with whipped ricotta, orange and mint

Figs pair well with almost any soft cheese; we’ve gone with ricotta whipped with mascarpone. A drizzle of the orange-honey syrup is the icing on the cake, so to speak.

By Max Adey
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Figs pair well with almost any soft cheese; we've gone with ricotta whipped with mascarpone, but goat's cheese and labne would also work well. A topping of fresh honeycomb would make an extra-lush finish.


  • 100 gm honey
  • 3 tsp orange juice
  • 3 tsp lemon juice, plus finely grated lemon rind to serve
  • 6 figs, torn in half
  • 1⁄4 cup (loosely packed) mint
  • Coarsely chopped toasted almonds, to serve
Whipped ricotta
  • 400 gm firm ricotta
  • 200 gm mascarpone
  • 50 gm pure icing sugar, sifted
  • Scraped seeds of 2 vanilla beans
  • Finely grated rind of 1 orange


  • 1
    Heat honey in a small saucepan over medium-high heat until caramelised (3-4 minutes). Remove from heat, stir in citrus juices and leave to cool.
  • 2
    For whipped ricotta, pulse ingredients in a small food processor, scraping down sides occasionally, until thick and aerated (30 seconds to 1 minute).
  • 3
    To serve, spread whipped ricotta on a serving platter and top with figs, honey caramel, mint, almonds and lemon rind.
  • undefined: Max Adey