Ricotta Custard with a Fig Caramel Topping

10m
Prep Time
5m
Cook Time
15m
Ready In

Recipe: #6887

November 02, 2012



"This is a very light - sweet, but not too sweet dessert. It is perfect this time of year when fresh figs are available. A great dessert to entertain with. It is easy to prepare, especially to make ahead for a party. Prep time does not include time for the custard to set up in the refrigerator."

Original is 6 servings

Nutritional

  • Serving Size: 1 (221.5 g)
  • Calories 377.5
  • Total Fat - 18 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 56 mg
  • Sodium - 307.3 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 38.8 g
  • Protein - 11.3 g
  • Calcium - 249.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Custard Base ... Add the ricotta to a strainer, and using a spatula or the back of a spoon, spread or push the ricotta through the strainer. This will give you a really smooth texture. It takes a couple of minutes, but it is worth it. Then, add the mascarpone and orange zest to a bowl, along with the ricotta, and mix to combine.

Step 2

Egg Whites ... Add the egg whites and a pinch of salt to a bowl and beat until you get soft peaks. Using a hand or stand mixer for this really works best. You can do it by hand, but it is a lot more work. Next, add in the sugar and beat again until you get soft peaks and the mixture is thick and glossy looking.

Step 3

Finish the Custard ... Slowly add the egg white mixture to the ricotta, and fold it in gently. You don't want to stir, but fold - this will keep the consistency of the egg whites without breaking them down.

Step 4

Glasses ... I like martini glasses, or wine glasses; but, you can use any fancy glass that you like. Add the custard to the glasses, cover with plastic wrap, and refrigerate at least 4 hours. This should fill approximately 6 glasses.

Step 5

Figs ... I prefer to make the caramel sauce right before serving; as I like the warm sauce, on the cold custard. Add the sugar and water to a small pot and bring to medium high heat. Boil for 3-5 minutes until the liquid becomes golden brown (caramel colored), stirring often. Then, remove from the heat and add the balsamic vinegar (mixed with a teaspoon of water), which prevents it from spitting. Return to the heat and stir until smooth. Add the figs and cook another minute to combine and heat up.

Step 6

Finish ... Top each glass with the caramel sauce and 3 figs. Serve immediately, ENJOY! A perfect Fall dessert.

Tips


No special items needed.

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