Easy fig ricotta custards recipe
Ingredients
200 grams firm ricotta1/2 cup milk2 eggs2 tablespoons maple syrup or corn syrup1 teaspoon vanilla extract3 or 4 figs halved (or strawberries or cherries)
Method
Preheat the oven to 180°c (360 F).In a large bowl whisk ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.Divide the mixture between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.
Asparagus cream-soup
Ingredients
asparagus 400 grams (If you cook asparagus set aside the water of them)or an asparagus tin1 cup of asparagus tips (cooked) for soup.2 tablespoons of butter 1 little onion chopped1 teaspoon of salt2 tablespoon of cornstarch 2 cups of milk3 cups asparagus water or chicken broth 3 yolks
Method
In a medium sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil.
Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
