This is a dessert all cloying, and you can make ahead and keep in the refrigerator.
I made a variation of Ricotta Soufflé and Marmalade Fresh Figs, is very good and easy.
For 6 Ricotta Muffins, and you can do just to subtract savory sugar and integrate some other flavor such as herbs, pepper and spices, need:
- 80 gr. common wheat flour
- 1 / 4 teaspoon baking powder 200 gr
- . Ricotta cheese 3 eggs
- a lemon
- 7 packets of sweetener or white sugar equivalent
- 1 / 2 cup milk (or cream)
In a clean bowl, take the egg whites Snow and reserve.
In another clean bowl, cream the yolks and sweetener or sugar, when a lighter color, to incorporate the ricotta, milk or cream, flour, baking powder and lemon zest, well blended. Moment
add a clear envelope, and try to rectify sugar or lemon. Mix list.
It takes custard baked in greased, filled to 2 / 3 parts baking at 160C for 30 to 35 min. It is fluff!. Remember the tips to make soufflé (see Ricotta Soufflé).
For sweet sauce Fresh Figs needed:
200 ml of filtered water
150 g of fresh figs
7 packets of sweetener or
sugar equivalent juice of 1 lemon
3 tablespoons rum or brandy
1 / 4 tablespoon of butter.
the figs and along the water, butter and sweetener or sugar, bring to medium heat until tender. Time
processing or blending. Bring back the fire but this time too low to reduce, when it begins to take consistency, add the liqueur and lemon juice. Try to rectify sugar or lemon, and reduce until you have the desired thickness.
If you cook a lot with the lemon flavor becomes a little bitter. Book in a refrigerator.
To serve, you can soak the Muffin with fig sauce and this is placed next to, or mirror-like sauce and top the muffin.
can integrate some crunchy element to the game textures, could be a praline, but I made it simple ... Muffin and Salsa.
Very rich. Bon appetit. !
