This time two recipes in a row :
Easy fig ricotta custards
I’ve put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !
Easy fig ricotta custards is absolutely delicious and you can use others fruits like strawberries, cherries or grapes …. …
recipe from : Georgeats
Asparagus cream -soup from my mom’s recipes.
Hope you enjoy both 🙂
Easy fig ricotta custards recipe
200 grams firm ricotta
1/2 cup milk
2 tablespoons maple syrup or corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)
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.
print recipe here
asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for soup.
2 tablespoons of butter
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch
2 cups of milk
3 cups asparagus water or chicken broth
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.
print recipe here
Sopa de esparragos
Postre de higos y ricotta