- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon Champagne vinegar
- 1 pint Kadota figs, halved
- Pinch of salt
- Pinch of black pepper
- 1 cup sugar
- 1/4 cup water
- 11 egg yolks
- 2 cups heavy whipping cream
- 1 pound ricotta cheese
- Combine honey, olive oil, and Champagne vinegar in a small bowl. Toss with halved figs, salt, and pepper. Place figs on a jelly-roll pan, and roast at 400° for 10 to 15 minutes or until almost tender. Reserve juices, and set aside.
- Combine sugar and water in a small saucepan, and place over medium-high heat. Heat the mixture to 240°; remove from heat.
- Beat egg yolks at high speed with an electric mixer until thick and bright yellow. Slowly pour hot sugar mixture into yolks, beating at high speed until well incorporated; cool to room temperature.
- Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold into egg yolk mixture. Fold in ricotta cheese. Chop half of figs, and fold into egg yolk mixture, reserving remaining figs for topping. Pour into a 13- x 9-inch dish, and freeze overnight.
- Let stand at room temperature about 15 minutes before serving. Scoop into serving dishes, and top with remaining figs and reserved roasting juices.
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