Ricotta Custard with a Fig Caramel Topping
Recipe: #6887
November 02, 2012
Categories: Desserts, Cheese, Figs Orange, Romantic Dinner, Sunday Dinner, more
"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."
Ingredients
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.