Baked ricotta with figs

Total time: 40m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 293 Kcal, 13g Protein, 6g Carbohydrates, 24g Fat


  • Mixture
  • 250 g ricotta
  • 3 eggs
  • 100 g crème fraîche
  • 5 tbsp grated Parmesan
  • 4 sprigs thyme, leaves torn off
  • 0.5 tsp salt
  • a little pepper
  • Figs
  • 2 figs, sliced
  • 0.5 tbsp olive oil
  • 1 sprig thyme, leaves torn off
  • 0.25 tsp sea salt
  • Utensils
  • 4 ramekins (each holding approx. 200 ml), greased and sprinkled with 2 tbsp of parmesan

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  • 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.
  • Serve with:


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