Plum & Vanilla Ricotta Pots

By franny-2

Little Jack Horner would appreciate this lovely dessert with a whole plum’s worth of fruit in each pot! These sophisticated treats are also delicious made with many other fresh fruits and berries.

Ingredients

• 6 medium-size ripe black or red plums
• 1 tbsp (15 mL) butter, softened
• 1 ⁄2 cup (125 mL) ricotta cheese
• 3 ⁄4 cup (175 mL) whipping cream
• 1 ⁄2 tsp (2 mL) pure vanilla extract
• 2 eggs
• 1 ⁄2 cup (125 mL) granulated sugar
• 1 ⁄4 cup (50 mL) all-purpose flour
• 1 tbsp (15 mL) vanilla sugar (see TIP)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F (180°C).

2. Pit plums and cut into 1-inch (2.5-cm) chunks. Use butter to heavily coat 6 ramekins or custard cups (each holding 3⁄4 cup/175 mL).

3. Fill blender jar with ricotta, cream, vanilla and eggs. Whirl until smooth. Stir granulated sugar with flour in mixing bowl. Stir in ricotta mixture until smooth.

4. Pour into ramekins, dividing equally. Add plum pieces to cheese mixture, dividing equally. Set ramekins on a metal tray. Bake in centre of oven for 30 minutes or until browned about edges and set.

5. Remove from oven to cooling rack. Sprinkle with vanilla sugar while hot. Cool; serve warm or at room temperature.

TIP: Vanilla sugar can be purchased in the baking section of grocery stores; however, for a pantry staple, plunge a split vanilla bean into a jar of plain granulated sugar. Let sit, tightly covered, for a couple of weeks to develop flavour. The mixture keeps indefinitely and more plain sugar can be added to replace removed vanilla-perfumed sugar. Replace vanilla bean when flavour and fragrance decreases, usually a year or more.