4-5 fresh figs
250 grams fresh Ricotta cheese
2 egg yolks
1 Tablespoon of walnuts
1 tablespoon of almonds into strips
1 tablespoon of pine nuts
50 grams Granulated cane sugar
30 grams of gorgonzola cheese strips
Sesame to dip the gorgonzola cheese in
Lemon peel, to be cut into strips
1 plum to caramelize
For the ricotta cream
250 g fresh ricotta
50 grams of granulated cane sugar
2 egg yolks
Remove from the packaging and place the ricotta in a colander. Cover with gauze or towel and put on a heavy weight. We need that all the liquid comes out. Meanwhile, put the egg yolks and 50 grams of cane sugar in a bowl and beat with electric mixer until we get a cream. Work in another bowl the ricotta lightly with a fork a few minutes and mix in sugar and egg yolks with a spatula until we’ve got an homogeneous mixture. Cover the dough with plastic wrap and place it in refrigerator for 1 hour.
For the fresh figs
Preheat the oven to 180 °
Slit figs so that you can open them like shamrocks (one horizontal, one vertical, be careful not to cut too deep)
Sprinkle with some anise seeds and put it in a baking tray covered with baking paper,
Cook for about 10-15.
Meanwhile, prepare the outlines!
Blanch the walnuts, almonds and pine nuts in a pan.
Dip the strips of gorgonzola cheese in sesame.
Cut a little 'lemon peel (be careful: only the yellow part) and create the strips for decoration.
For the Plum
Cut plums in half, put it in a pan with a little 'water to cover it completely.
Add a bit of sugar and cook until it’s caramelized
Now we are ready to arrange the dish
Remove the figs from the oven and place it in a dish, sprinkle with cooked walnuts, almonds and pine nuts. Add a good sprinkling of cinnamon. Add a tablespoon of cream cheese, forming a crater in the middle where you put the plum. Decorate now with the lemon strips and Gorgonzola.