for 4 person

Mixture

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

Figs

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

How it's done

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.

Show complete recipe