Ricotta pudding with LELO Whole Cooked Figs in Syrup

Serve 4-6

• 1 package ricotta cheese

• 1/3 cup raw pistachio

• ¼ cup sugar

• 4 tablespoons sweet Marsala wine

• 1 cup heavy cream

• Finely grated zest of orange

• 1 jar 314gr LELO Cooked Figs

• Strips of thinly pared orange zest to decorate

Preparation:

• Roast the raw pistachio in the oven until brown.

• Press the ricotta through a sieve into a bowl to remove any lumps

• Finely chop the figs with a sharp knife and stir into the sieved ricotta with half of the marsala.

• Put cream, the sugar and grated orange zest in another bowl and whip until the cream is standing in soft peaks.

• Fold the whipped cream into the ricotta mixture

• Spoon into individual glass serving bowl and top with the roasted pistachios.

• Chill until serving time

• Sprinkle with the remaining marsala, lightly pour some syrup from the jar on the mixture and dust the top of each with sugar.

• Decorate with the pared orange zest and serve!