The problem was it didn’t taste anywhere near as good as it looked. The blueberries were nice but the ricotta was, well… not so nice. I think the ricotta is not the right type of cheese for the dish, maybe Philadelphia cream cheese would have been nicer. It probably needed a bit more sugar too.
I do have to recommend eating the ricotta cold. The recipe does say to cool the ricotta before eating it but we ate it warm. The next day it was much better when it was cold but still not amazing. If you are going the make this, I would make the ricotta the day before. The blueberry sauce was really nice, on the other hand, and could even be eaten with pancakes or ice cream.
Here is the recipe:
1kg ricotta cheese
2 eggs, lightly beaten
¼ cup flour
2 Tbsp sugar
¼ tsp ground nutmeg
3 punnets fresh blueberries
3cm fresh ginger
1 Tbsp sugar
1 Tbsp water
Zest from half a lemon
Juice from half a lemon
For the baked ricotta preheat the oven to 180C. Beat together in a mixer all of the ingredients until smooth.
Spoon the mixture into four ramekins and place into the oven for 45 minutes or until golden.
To make the blueberry sauce wash two punnets of blueberries and add them to a saucepan along with all the other ingredients.
Turn the heat up until they start to boil and then turn the heat back to low and cook for a further 10-15 minutes. Then add the last punnet of blueberries to the saucepan and turn off the heat.
When the sauce is ready get your ricotta and spoon some of the blueberry sauce on each and serve.
So, was this my ideal breakfast?
Would I make it again?
Would I recommend it?