Brûléed Figs & Ricotta

Bruleed Figs with Ricotta

Ricotta Ingredients

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar

Figs & Such Ingredients

  • 1 pint fresh, ripe figs
  • 1 cup sugar
  • 1 cup roaster pine nuts
  • Honey
  • Sea salt

Ricotta Recipe Instructions

  1. In a medium saucepan, bring milk, cream and salt to a boil then remove from heat
  2. Stir in lemon juice and vinegar until it starts to curdle slightly and stop
  3. Let sit at room temperature for 10-15 minutes
  4. Line a strainer with two layers of cheesecloth and set to drain over a bowl or other container
  5. Slowly pour mix over cheesecloth and set in refrigerator uncovered for at least 2 hours; preferably 24 up to hours

Figs & Such Recipe Instructions

  1. Clean and cut figs in half
  2. Heavily and evenly coat the open face sides with sugar
  3. Broil figs in oven until caramelized, or torch with a hand torch
  4. Divide ricotta into mounds among 4 plates
  5. Add figs to plates and scatter with pine nuts
  6. Drizzle with honey and sea salt

Serves 4

Contributed by: Chef Kymberli DeLost – Pastry Chef, Chicago