Lemon Ricotta Panna Cotta with Candied Figs and Pistachio Crunch

Servings: 8-10 people Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes

Ingredients:

• 1 cup (250 ml) heavy cream
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces (225 g) ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup (30 g) confectioners' sugar
• 12-14 fresh figs, sliced into thin wedges
• 1/2 cup (60 g) pistachios, chopped and toasted
• Salt to taste

Instructions:

Make the Panna Cotta:

1. In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove the mixture from the heat and stir in the ricotta cheese until it's fully incorporated. Let the mixture cool to room temperature.
3. Stir in the lemon juice and confectioners' sugar until well combined.

Make the Candied Figs:

1. In a small saucepan, combine 1 cup (200 g) granulated sugar and 1/2 cup (125 ml) water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for 5-7 minutes or until the syrup has thickened slightly.
3. Remove the figs from the saucepan with a slotted spoon and place them on a wire rack set over parchment paper.

Assemble the Dessert:

1. Spoon the cooled panna cotta mixture into small individual serving cups or ramekins.
2. Top each serving with a few slices of candied fig, followed by a sprinkle of toasted pistachios.
3. Serve chilled and enjoy!

Note: You can make the candied figs ahead of time and store them in an airtight container for up to 24 hours.