Baked ricotta with figs

Baked ricotta with figs

Total: 40 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 293 kcal
, Fat: 24 g
, Carbohydrate: 6 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250g ricotta
3 eggs
100g crème fraîche
5tbsp grated Parmesan
4sprigs thyme, leaves torn off
½tsp salt
a little pepper


2 figs, sliced
½tbsp olive oil
1sprig thyme, leaves torn off
¼tsp sea salt
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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.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Toast

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