We have the most amazing raspberry bush in our garden. The rest of the garden is desolate. But the raspberry plant is blooming and full of fruit. O, and how lovely those berries taste! I can’t quite believe that our little urban garden can produce such delights.
Despite the abundance of raspberries, I am lucky if I actually get to eat one of them juicy berries. I have two main competitors: 1) our cheeky three year old and 2) the cheeky neighbourhood squirrel (or ‘squibble’ as A-L likes to call it). Dealing with the squirrel is quite easy: a fierce look and aggressive gesturing tend to send it scarpering over the fence. Dealing with the three year old, however, is slightly more challenging. For the past few weeks, A-L has made a daily pilgrimage to the raspberry plant to check for ripe raspberries to have on her breakfast cereal. If there is a particularly high yield, then A-L will share one or two around. Otherwise, they are swiftly gobbled down with spoonfuls of muesli.
So, when I noticed that the raspberry bush was looking particularly fruit-ful one evening, I thought I’d eat and cook a few home-grown berries. After-all, both of my competitors were asleep so I had to make the most of the opportunity. I gobbled down a few fresh raspberries and then, inspired by our recent Sardinian trip (as I mentioned in my last post), decided to whip up some baked ricotta pots.
These puddings are really easy to make, as long as you don’t mind whisking some egg whites, and produce a summery and fruity dessert. They aren’t too sweet and contain wholesome ingredients, making them a good ‘special treat’ for little people. A-L loved them and wanted more, despite the slightly unusual texture from the ricotta. This recipe only made 3 pots so increase the quantities if you want more. Ideally, serve with natural yoghurt or cream.
- 1 egg, seperated
- 1 tbsp honey
- 100g ricotta
- Squeeze of fresh lemon juice
- Zest of 1/4 unwaxed lemon
- few drops of vanilla extract
- Butter for greasing the ramekins
- 15 raspberries
1. In a medium/ large bowl, beat the egg yolk with the honey until it is well combined.
2. Add the ricotta, lemon juice and zest and vanilla extract. Beat this together until the mixture is smooth and resembles custard:
3. In a separate bowl, whip the egg white until it forms stiff peaks. With an electric whisk, this took no time at all.
4. Now fold the egg white into the custard mixture until just combined. Try not to overdo this and be gentle so that you don’t knock all the air out of the egg white!
5. Grease the ramekins with butter then divide the mixture equally between them. Stud the mixture with the raspberries, pushing them down into the ricotta mix.
6. Bake in a pre-heated oven at 200C, for 20 minutes or until they are golden brown on top. They should rise nicely during baking (but then probably deflate once they come out of the oven).
7. Serve warm or cold with cream/ yoghurt on the side.