20) Baked Ricotta & Raspberry
Servings: 5 Time: 25 minutes
Ingredients:
300g Original Ricotta
1 egg
¼ punnet raspberries
¼ teaspoon cinnamon
Mascarpone or double cream
1/6 cup honey
¼ vanilla bean
Zest of one lemon
Instructions
- Preheat oven to 170°C. Mix together the eggs, cinnamon, ricotta, vanilla bean, and honey in a large bowl. Mix till well combined.
- Divide mixture evenly between 5 ramekins till three-quarter full. Distribute raspberries and put in the oven. Bake for 20 minutes till pudding has risen and turning golden.
- Take out from oven and allow to cool at room temperature. Serve with mascarpone or cream.
