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10 minutes

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Fig and pomegranate honey ricotta

Fig and pomegranate honey ricotta

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

250 g ricotta
2 tablespoons honey
1 teaspoon honey cinnamon
4 fresh figs, peeled and halved
8 palmier biscuits
Fresh pomegranate seeds

Method

Blend ricotta, honey and cinnamon in food processor until smooth.

Scoop ricotta into four glass tumblers. Add figs and top with a dollop of lemon curd.

Garnish with pomegranate seeds and serve with palmier biscuits on the side.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Green bean and mushroom stir fry

Sweet and sour ostrich stir fry

Brunch stir fry with poached eggs

Litchi, spinach and coconut stir fry

Citrus duck with basmati stir fry

Toasted three cheese tortillas with green salsa

Rib eye steaks with anchovy garlic oil

Traditional frikkadel with garlic and chermoula

Cabbage pasta with lentils and chorizo

Grilled mushroom, beetroot and cheese sandwiches

Bresse bleu and fig carpaccio

Fig and pomegranate honey ricotta

Fig and pomegranate honey ricotta

Ingredients

Method