venerdì 18 novembre 2011

Fresh figs and cheese

4-5 fresh figs
250 grams fresh Ricotta cheese
2 egg yolks
1 Tablespoon of walnuts
1 tablespoon of almonds into strips
1 tablespoon of pine nuts
Anise seeds.
50 grams Granulated cane sugar
30 grams of gorgonzola cheese strips
Sesame to dip the gorgonzola cheese in
Lemon peel, to be cut into strips
1 plum to caramelize

For the ricotta cream

250 g fresh ricotta
50 grams of granulated cane sugar
2 egg yolks

Remove from the packaging and place the ricotta in a colander. Cover with gauze or towel and put on a heavy weight. We need that all the liquid comes out. Meanwhile, put the egg yolks and 50 grams of cane sugar in a bowl and beat with electric mixer until we get a cream. Work in another bowl the ricotta lightly with a fork a few minutes and mix in sugar and egg yolks with a spatula until we’ve got an homogeneous mixture. Cover the dough with plastic wrap and place it in refrigerator for 1 hour

For the fresh figs
Preheat the oven to 180 °
Slit figs so that you can open them like shamrocks (one horizontal, one vertical, be careful not to cut too deep)
Sprinkle with some anise seeds and put it in a baking tray covered with baking paper,
Cook for about 10-15.
Meanwhile, prepare the outlines!
Blanch the walnuts, almonds and pine nuts in a pan.
Dip the strips of gorgonzola cheese in sesame.
Cut a little 'lemon peel (be careful: only the yellow part) and create the strips for decoration.

For the Plum
Cut plums in half, put it in a pan with a little 'water to cover it completely.
Add a bit of sugar and cook until it’s caramelized

Now we are ready to arrange the dish
Remove the figs from the oven and place it in a dish, sprinkle with cooked walnuts, almonds and pine nuts. Add a good sprinkling of cinnamon. Add a tablespoon of cream cheese, forming a crater in the middle where you put the plum. Decorate now with the lemon strips and Gorgonzola.

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