Truffle works beautifully with this light and savoury breakfast. Naturally sweet poached pears or fresh figs perfectly complement the earthiness of black truffle.
For extra decadence, we finely grate 5 g Black Australian Truffle into the ricotta mixture before adding the egg white. We then add 10 g of sugar to the egg whites after they reach firm peaks. Whisk until glossy and continue on with the recipe.
10 g butter, melted
900 g full fat ricotta
3 tbsp thickened cream
1 egg, separated
1 egg white
2 tsp vanilla essence
Truffle honey by Madame Truffles
2 firm beurre bosc pears
1 vanilla pod, halved
6 cardamom pods, bruised
Preheat oven to 170 degrees (fan). Brush ramekins well with melted butter.
In a large bowl, combined the ricotta, cream, egg yolk and vanilla essence well. Beat the egg whites to firm peaks. Add 1/3 of the egg whites to the ricotta mixture until just combined. Gently fold through the remaining egg whites, until just combined. Be careful to keep as much air in the mixture as possible.
Spoon the ricotta mixture equally into 4 ramekins and level each top. Bake for 35-40 minutes or until a skewer comes out clean. Leave to cool for 15 minutes.
While the ricottas are baking, prepare the poached pears. Peel the pears and, using a melon baller or a small spoon, remove the seeds. Halve the pears and lay the hollowed side down in a large saucepan; fill with 2 cups of water. Halve the vanilla pod and using a knife, scrape out the seeds from each half. Add vanilla seeds and pod, and the cardamom pods, to the poaching water. Bring to the boil then reduce to simmer and place the lid half way on the saucepan. Cook for 15-20 minutes or until tender (when you can easily insert a knife). Keep warm.
Using a knife, loosen the edges of the baked ricotta from the ramekin. Turn each ramekin onto a plate, serve with warm poached pears and drizzle generously with truffle honey. Baked ricotta can also be served at room temperature.