Baked Ricotta Custard

  • 4 egg whites

  • 125g caster sugar (superfine)

  • 500g ricotta chees

  • 125ml pure cream

  • 125ml milk

  • 2tsp vanilla bean paste

  • 4tsp of cornflour


Preheat the oven to 140°C (275°F).

Put all of the ingredients into a food processor or blender and process until smooth.Transfer the mixture into a jug with a pouring lip for easy pouring.
Place a lightly greased silicone muffin pan onto a baking tray that will hold a little water. Pour the mixture into the silicone muffin pan holes. Pour 250 ml (9 fl oz/1 cup) water into the baking tray that the muffin pan is sitting on.
Bake for 20 minutes, or until they are firm when the tray is wobbled or a skewer comes out clean. When cool, and while still in the muffin pan, place in the fridge or freezer to completely cool before removing from the muffin holes.

Notes Serve the individual baked ricotta custards with some whipped ricotta chocolate mouse, sweetened mascarpone, strawberries and strawberry coulis