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Baked cinnamon ricotta drizzled with honey and berries
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savor a sun-soaked, finger-licking indulgence with a fresh and easy dish that brings utter joy.
Ingredients:
  • 300g fresh ricotta
  • 55g caster sugar
  • 1 egg, lightly whisked
  • 60g yoghurt
  • 1.25 gm ground cinnamon
  • 1 tsp vanilla bean paste
  • 150g punnet raspberries
  • 120g punnet blueberries
  • 1 ripe fig, cut into wedges
  • 57.20 gm honey
  • Baby sugared brioche, to serve
  • Baby croissants, to serve
Instructions:
  • Preheat oven to 160°C and brush two 1-cup (250ml) dariole moulds with melted butter to coat lightly.
  • In a medium bowl, mix ricotta and sugar until smooth. Add egg, yogurt, cinnamon, and vanilla, and stir until well combined. Evenly spoon mixture into prepared molds and smooth the surface. Place molds on an oven tray.
  • Bake in a preheated oven for 30-40 minutes until golden and set. Allow to cool for 15 minutes before transferring to a plate to cool completely for 30 minutes.
  • Spread a luscious layer of ricotta on a beautiful platter. Pile on juicy berries, sweet fig wedges, and a generous drizzle of golden honey. Accompany with warm sugared brioche and flaky croissants.

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