Warm Vanilla Ricotta Pots with Roasted Figs, Rosemary Honey and Crunchy Walnut Crust
An original, comforting dessert: small baked ricotta and vanilla pots served warm with roasted figs, rosemary-scented honey, and a crunchy walnut-oat crust. Elegant, aromatic, and easy to present.
Ingredients
- 300 g ricotta cheese (whole, well escurrido)
- 80 ml heavy cream (for suavizar the mezcla)
- 60 g sugar (divided)
- 1 unit egg (at room temperature)
- 1 unit egg yolk (for dar cremosidad)
- 5 ml vanilla extract (puro)
- 1 g salt (a pinch)
- 8 units fresh figs (ripe pero firmes, cut por the mitad)
- 45 ml honey (divided)
- 2 g fresh rosemary (finely chopped)
- 50 g walnuts (chopped)
- 35 g rolled oats (for the crust)
- 30 g melted butter (unsalted)
- 2 g lemon zest (finely grated)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 4 individual ramekins or small baking dishes.
- 2
In a bowl, combine the chopped walnuts, rolled oats, 20 g (1 1/2 tbsp) of the sugar, melted butter, and lemon zest until the mixture looks crumbly. Divide a thin layer among the ramekins, pressing gently onto the bottom and slightly up the sides.
- 3
In another bowl, whisk the ricotta with the heavy cream, remaining sugar, egg, egg yolk, vanilla extract, and salt until smooth. Divide the mixture over the crust in the ramekins.
- 4
Place the ramekins on a baking tray and bake for 18 minutes at 180 °C / 350 °F, until the edges are set but the centers still have a slight wobble.
- 5
While they bake, arrange the fresh figs cut side up in a small baking dish. Drizzle with 2 tbsp of the honey and sprinkle the chopped fresh rosemary over them.
- 6
When the ricotta pots have about 10 minutes left, place the fig dish in the oven and roast at 180 °C / 350 °F for 10 to 12 minutes, until the figs are tender and glossy.
- 7
Remove the pots and figs from the oven. Let the pots rest for 5 minutes. Warm the remaining tablespoon of honey for a few seconds if you want it more fluid.
- 8
Serve each warm pot with 2 roasted fig halves on top or on the side, and finish with a drizzle of rosemary honey from the baking dish and the remaining honey.
Chef tips
Drain the ricotta well before using it for a firmer, creamier texture. If your figs are very sweet, you can slightly reduce the sugar in the filling.
Substitutions
You can replace the walnuts with hazelnuts or almonds if preferred. The oats can be swapped for fine cookie crumbs, though the texture will change. Rosemary can be replaced with fresh thyme for a different aroma.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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