Ingredients

Method

• 250 g fresh ricotta
• 1 T olive oil
• 4 tortilla wraps
• 1 cup sunflower oil
• 100 g sugar
• 1 T nutmeg
• Caramelised nuts, for scattering
• Fresh ripe figs, for serving

Method

Ingredients

Preheat the oven to 180°C. Turn the ricotta out onto a baking tray and drizzle with olive oil. Bake for 15 to 20 minutes, or until golden.

Using a cookie cutter, punch out small circles from the tortillas (alternatively, use mini tortillas if they are available).

Heat the sunflower oil in a saucepan over a medium to high heat. Gently fry the tortillas until they bubble and turn golden brown. Remove using a slotted spoon and drain on kitchen paper.

Combine the sugar and nutmeg and dust liberally over the tortillas.

Serve with the hot ricotta, topped with caramelised nuts and torn figs.