Baked Sweet Ricotta with Mango Cheeks
- 1kg fresh ricotta
- 2 large eggs
- 2 tbls interesting honey like one with a citrus flavour
- 1 tbls cinnamon, ground
- 6 mango cheeks
- Spelt sourdough bread
- Preheat your oven to 150c. Firstly, mix together your fresh ricotta, eggs, honey and cinnamon. Put the mixture into a non-stick loaf tin (25cm x 10cm), cover with foil and place in a roasting pan. Filled the pan with enough warm water to reach halfway up the side of the tin. Bake for 45-60 minutes until the ricotta is firm. Allow to cool completely before turning out.
- Serve the ricotta sliced with fresh mango cheeks and char grilled spelt sourdough toast.