Fresh figs, split open and filled with ricotta cream, enhanced with walnuts and honey, and finished with a strawberry glaze for a fruity, sweet-and-tangy touch.
Video recipe
Ingredients
- 300 g fresh ricotta
- 4 ripe figs
- 40 g walnuts
- 1 tbsp honey
- Lemon zest
- Strawberry glaze Andrea Milano
- Fresh mint
- Black pepper (optional)
Method
Ricotta cream
1. Pass the ricotta through a sieve for a smoother texture.
2. Mix with honey and lemon zest.
3. Refrigerate for 20 minutes.
Preparing the figs
4. Gently wash the figs.
5. Cut each into four wedges.
6. Set aside without handling too much to preserve the flesh.
Assembly
7. Create a base of ricotta cream on the plate.
8. Add the fig wedges.
9. Scatter over the broken walnuts.
10. Finish with strawberry glaze and mint leaves.
Products
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Strawberry Vinegar Glass-Glaze – Ricotta, Walnuts and Figs
Fresh figs, split open and filled with ricotta cream, enhanced with walnuts and honey, and finished with a strawberry glaze for a fruity, sweet-and-tangy touch.
Ingredients
- 300 g fresh ricotta
- 4 ripe figs
- 40 g walnuts
- 1 tbsp honey
- Lemon zest
- Strawberry glaze Andrea Milano
- Fresh mint
- Black pepper (optional)
Method
Ricotta cream
1. Pass the ricotta through a sieve for a smoother texture.
2. Mix with honey and lemon zest.
3. Refrigerate for 20 minutes.
Preparing the figs
4. Gently wash the figs.
5. Cut each into four wedges.
6. Set aside without handling too much to preserve the flesh.
Assembly
7. Create a base of ricotta cream on the plate.
8. Add the fig wedges.
9. Scatter over the broken walnuts.
10. Finish with strawberry glaze and mint leaves.