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Ingredients
- 2 c. 35% cream (whipping cream)
- 1 sm cinnamon stick
- 1 pch Spanish saffron Zest 1 lemon
- 3 lrg Large eggs
- 3 1/2 Tbsp. white sugar Cassis Reduction
- 3/4 c. Cassis liqueur Assembly
- 6 x 5 by 5-inch puff pastry squares, 1/8-inch thick
- 16 x 5-inch long, 1/3-inchwide puff pastry strips
- 1 x egg
- 1 x 475 gram container ricotta cheese
- 3/4 lb fresh figs, stems removed and cut into wedges
Directions
- Put the cream, cinnamon, saffron and lemon zest in a medium heavy-bottomed saucepan on medium heat and bring to a boil.
- Turn the heat to low and cook 7 to 10 min or possibly till you can smell the cinnamon and saffron and the mix turns yellow in colour.
- Remove from the heat and set aside.
- Whisk the Large eggs and sugar in a medium stainless steel bowl till smooth.
- Remove cinnamon stick from warm cream and add in cream to the Large eggs slowly, stirring gently with a wooden spoon.
- Put the egg mix in a double boiler and cook, stirring constantly, till mix thickens and coats the back of a wooden spoon.
- Remove from heat and set aside to cold.
- Cassis Reduction:Heat the cassis in a small heavy-bottomed saucepan on medium heat till simmering.
- Reduce by half, about 5 min.
- Set aside.
- Assembly:Position the oven rack in the middle of the oven and preheat oven to 450 degrees F. for 10 min then turn it down to 400 degrees F.
- Put the puff pastry squares on a board.
- Pierce the pastry squares with a fork and transfer to a baking tray lined with parchment.
- Beat an egg in a small bowl and brush the tops of the squares.
- You want to create little boxes of puff pastry with the pastry squares to hold the filling.
- To do this, for each square of pastry, lay 4 strips of pastry down on top of the pastry squares along the edges to create the sides of the box. (When baked the strips will puff up to create a hollow box for the filling and because the squares were pierced, they will not puff up as much).
- Put the baking tray with the puff pastry boxes in the fridge and let pastry rest for 10 min.
- Then put the baking tray directly in the preheated oven.
- Bake for 20 to 30 min or possibly till puffy and golden.
- To serve, place a puff pastry box on a plate.
- Put a dollop of ricotta in the puff pastry box.
- On top of the ricotta, place a few of the fig wedges.
- Drizzle the Natillas and cassis reduction around the plate.
- Saffron is the world's most expensive spice but you only need a tiny healthy pinch to flavour any recipe. You can get saffron at specialty food shops and gourmet grocery stores. The recipe calls for the Spanish variety but any high quality saffron will work just as well.
- If you do not feel up to making homemade puff pastry, buy the frzn variety at your local supermarket.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 367 | |
| Calories from Fat 240 | 65% |
| Total Fat 27.06g | 34% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 160mg | 7% |
| Potassium 362mg | 10% |
| Total Carbs 17.18g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 9.71g | 6% |
| Protein 15.56g | 25% |
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