Figs with whipped ricotta, orange and mint

Back

Figs with Whipped Ricotta, Orange and Mint

Figs pair well with almost any soft cheese. A drizzle of the orange-honey syrup is the icing on the cake, so to speak.

Ingredients

  • 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

Method:

  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.

Recipe by Maxwell Adey