Preparation time: 15 minutes
Cooking time: 40 minutes (plus 45 minutes cooling time)
What you will need
- 300g fresh ricotta
- 1/4 cup (55g) caster sugar
- 1 egg, lightly whisked
- 1/4 cup (60g) natural vanilla yoghurt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla-bean paste
- 150g punnet raspberries
- 120g punnet blueberries
- 1 ripe fig, cut into wedges
- 2 tbs honey
- Baby sugared brioche, to serve
- Baby croissants, to serve
Preheat oven to 160°C. Brush two 1-cup (250ml) dariole moulds with melted butter to lightly grease.
Combine the ricotta and sugar in a medium bowl and stir until smooth. Add the egg, yoghurt, cinnamon and vanilla and stir until well combined. Spoon evenly into prepared moulds and smooth the surface. Place on an oven tray.
Bake in preheated oven for 30-40 minutes or until light golden and just set. Remove from oven. Set aside for 15 minutes before turning out onto a plate to cool completely for 30 minutes.
Place the ricotta on a serving platter. Top with berries and fig wedges and drizzle with honey and serve with warm sugared brioche and croissants.