FAST FOOD
Balsamic caramel figs with ricotta mousse

Balsamic caramel figs with ricotta mousse

Serves 6



550 gm   fresh ricotta
150 gm   mascarpone
To serve:   finely grated rind of 1 orange, plus extra rind, cut into julienne, optional
2 tbsp   sweet Marsala
4   eggwhites
300 gm   caster sugar
1 tbsp   balsamic vinegar
9   ripe figs, halved


1 Push ricotta through a fine sieve over a bowl, add mascarpone, orange rind and Marsala and stir gently to combine.
2 Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form, then gradually add 150gm sugar and whisk until stiff peaks form and mixture is thick and glossy. Using a large metal spoon, stir one-third of eggwhites into ricotta mixture, then gently fold in remaining eggwhites until just combined. Spoon ricotta mousse among six 300ml glasses, then refrigerate while preparing figs.
3 Place remaining sugar and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves, then boil, without stirring, until mixture turns a deep golden. Remove from heat and immediately stir in balsamic vinegar and 1 tbsp water, taking care as mixture will spit violently. Return pan to heat and stir until mixture is smooth. Add figs, one at a time, to caramel mixture and turn to coat, then divide among glasses. Spoon remaining caramel over figs and serve immediately.


RECIPE Sophia Young PHOTOGRAPHY William Meppem STYLING Yael Grinham

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