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Baked ricotta with figs
15 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 293
  • Fat about 24g
  • Carbohydrates about 6g
  • Protein about 13g
This is needed
This is needed for 4 people
Mixture
  • 250 g ricotta
  • 3 eggs
  • 100 g crème fraîche
  • 5 tbsp grated Parmesan
  • a little pepper
  • 4 sprigs thyme, leaves torn off
  • 0.5 tsp salt
Figs
  • 2 figs, sliced
  • 0.5 tbsp olive oil
  • 1 sprig thyme, leaves torn off
  • 0.25 tsp sea salt
Tools
  • 4 ovenproof dishes, approx. 200 ml each, greased
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And that's how it's done
And that's how it's done
Mixture
Using the whisk on a hand mixer, beat the ricotta and eggs until light and fluffy. Stir in the crème fraîche, 2 tbsp of parmesan and the thyme, season. Sprinkle the prepared ramekins with 2 tbsp of parmesan, spread the mixture over the top. Sprinkle with the remainder of the parmesan.
Figs
Brush the slices of fig with oil, place on top of the ricotta mixture. Sprinkle with thyme and fleur de sel. Place the ramekins on a baking tray.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.