Baked ricotta
25/1/2011
Ingredients
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| 800 g | Ricotta cheese |
| 2 | Eggs |
| 1 | Vanilla bean, split and seeds scraped |
| 225 g | Icing sugar, sifted |
Directions
- Preheat the oven to 150 degC.
- In a large bowl, whisk together the ricotta and the eggs. Whisk in the vanilla seeds and then mix in the icing sugar.
- Spoon the ricotta mixture into the greased tin and cover with non-stick paper and tin foil.
- Place into a bain-marie and bake for 40 minutes, or until firm.
- Remove foil, wrap in cling-film and refrigerate overnight. Turn out and slice.
- Serve with fresh poached peaches, honey and toasted macadamia nuts.
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