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Betty Bossi Koch-Center
4 ramekins (each holding approx. 200 ml), greased and sprinkled with 2 tbsp of parmesan
How it's done
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.
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.
Approx. 25 mins. in the centre of an oven preheated to 200°C.
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