Marinated Figs and a Ricotta Custard |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Originally, I saw a version of this in Southern Living a few years back and tried it. It was a hit, but I sort of forgot about it. I have used this probably seven or eight times now and it is a wonderful recipe. Fall flavors, but tangy and sweet and the ricotta custard is light which makes the perfect combination. Ingredients:
9 fresh figs, cut in half (not dried) |
15 ounces fresh ricotta (if not fresh, a container ricotta will work just fine, no low fat though) |
8 ounces mascarpone cheese |
1 orange, zest of |
4 egg whites |
1 1/2 cups sugar |
1 tablespoon balsamic vinegar |
1 pinch salt |
1 orange, segment (from the orange we zested no peel, just dipped in sugar) |
spring fresh mint |
Directions:
1. Ricotta Base Step 1 - Push or press the ricotta through a sieve or fine mesh strainer over a bowl. It takes a couple of minutes but really is worth the work. Then add the mascarpone cheese, orange zest and mix to combine.
2. Now using an electric mixer whisk and mix the egg whites with a pinch of salt to form soft peaks. Then add in 3/4 cup sugar and again beat until you get stiff peaks and the mixture is thick and almost glossy looking.
3. Slowly add the egg whites a little at a time into the ricotta mixture. Folding in slowly. Mix until all the egg whites are combined with the ricotta mixture.
4. Serving - Pour the ricotta base into individual wine glasses or small parfait glasses. You can even use small glass coffee mugs or basically any clear glass. Place in the refrigerator and let it set up as you make the figs. They need to set 2-3 hours ideally. I would let them chill at least 4 hours if you have the time.
5. Figs - Add the remaining 3/4 cup sugar and 1/4 water to a small sauce pan. Bring to a boil on medium to high heat until the liquid becomes a golden brosn color which will take 3-4 minutes. Remove the sauce pan from the heat and stir in the balsamic vinegar and a small teaspoon of water to keep it from spitting. Return to the heat and stir until smooth and cook another minute. Then add the figs lightly mixing to coat well and cook another minute. Then top 1-2 figs or more per glass and add any remaining balsamic caramel sauce to the glasses.
6. Garnish - This is optional. I love to garnish with a simple orange segment from the orange we zested just dipped in sugar and a sprig of mint if you want to make it fancy for a dinner party.
|
|