// Fig and Ricotta Crumble
Crispy and creamy
Crispy, creamy and delicious crumble with ricotta cream and homemade black fig jam 💜😋... it's an ideal combination, I encourage you to try it 😋😋😋🤗
Ingredients: Dough for base and crumble (rectangular mold 28x7x19cm (Length/Height/Width))
- 🥣200g butter at room temperature
- 🍭180g powdered sugar
- 🥚3 egg yolks
- 🥄1 tsp vanilla extract
- 🌾360g 0000 flour or pastry flour
- 🥄12g baking powder
Ingredients: Filling
- 🥣250g ricotta
- 🥚1 egg
- 🍭80g sugar
- 🥄Lemon zest
- 🥄1 small tsp vanilla extract
- 🍶150ml heavy cream 38% fat
- 💜400g fig jam (I made it homemade with black figs) but you can use store-bought
Ingredients: Homemade fig jam
- 💜650g/700g figs, peeled (cleaned and chopped)
- 🍬80g sugar
- 🥄1 tsp pectin or agar agar
Elaboration: Fig jam
- 💜Wash, peel and chop the figs
- 💜Put the figs and sugar in a saucepan and cook
- 💜Add the pectin when the jam begins to thicken
- 💜Cook until desired consistency
- 💜Let cool before using
Elaboration: Ricotta cream
- 🌸Beat the ricotta for a couple of minutes
- 🌸Add the sugar, egg, lemon zest to taste and beat until ingredients are well combined
- 🌸Add the cream and beat until fully incorporated and creamy
Elaboration: Crumble dough and assembly
- 🥧Beat the butter
- 🥧Add the sugar and beat until well combined
- 🥧Add the yolks and vanilla. Beat
- 🥧Add the sifted flour with the baking powder. Mix well; it will form a sandy dough
- 🥧Separate 300g of the total dough (crumble for topping)
- 🥧Grease and line the mold with parchment paper and cover with the remaining dough (base and about 2 cm on the sides)
- 🥧Cover with a layer of ricotta cream, a layer of fig jam, and cover with reserved crumble (300g)
- 🥧Bake at 170°C for approx. 30/35min, top and bottom heat
- 🥧Let cool completely, unmold and enjoy 😋💚
Notes
- ✍️Mold I used: rectangular (28x7x19cm) (Length/Height/Width)
I hope you enjoy this crispy and creamy fig and ricotta recipe!!!