recipe- Baked ricotta with berrys
Baked ricotta with berrys
1⅓ cups low-kilojoule ricotta cheese
1 small egg
250g strawberries, hulled
Preheat oven to 200°C/180°C fan-forced. Lightly spray 4 holes of a muffin tray (⅓ cup-capacity) with olive oil. Whisk ricotta and egg together in a small bowl until smooth. Stir through 50g of blueberries. Divide mixture between 4 muffin holes and bake for 25 minutes until puffed, set and lightly golden. Allow to cool in pan.
Meanwhile, process 100g of strawberries in a small food processor until smooth. Cut remaining strawberries into quarters or halves depending on size. Place each baked ricotta onto a separate dessert plate, top with remaining berries and drizzle with strawberry purée.