Figs and ricotta cheesecake popsicle

• Vegetarian
• Gluten free

• Produce

  • 7 Fully ripen figs

• Condiments

  • 2 tbsp Honey, good quality

• Baking & Spices

  • 1 4 + 1/8 tsp sea salt

• Dairy

  • 3/4 cup Condensed milk, sweetened
  • 1/4 cup Half and half
  • 1 cup Whole milk ricotta cheese

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Ingredients

• 1 cup (240 grams) whole milk ricotta cheese
• 3/4 cup (230 grams) sweetened condensed milk
• 1/4 cup (58 grams) half-and-half, or heavy cream
• 2 tbsp (26 grams) good quality honey
• 1/4 + 1/8 tsp sea salt
• 7 fully ripen figs, or any other fruits that you prefer

Directions

• In a blender or with hand-held immersion blender, blend ricotta cheese, sweetened condensed milk, half-and-half, honey and sea salt together until very smooth and lump-free. Set aside in an easy-to-pour container. Cut off the stems of the figs (which can taste raw and bitter), then cut into thick slices that are about the width of your popsicle-molds (so they will stay right against the edges and look pretty for you). Place 2~3 slices (you can cut each one up to fit the molds however you like) into the molds so the figs occupy about 1/3 of the space (do not over-fill or youll just get sticks of frozen fruits). Gently insert a small knife right in the middle through the figs to make way for the wooden-handle, then insert the handles. Pour the ricotta-mixture slowly into each mold. Once it fills to the top, gently tap the mold on the counter for 10 seconds to release air-bubbles and help the ricotta-mixture seep to the bottom. The liquid-level should go down slightly as it makes its way downward, so fill it again to the top. Repeat with the rest.
• Freeze for at least 12 hours until hardened. If you can spare the molds, I recommend keeping the popsicles inside the molds, and only remove each as needed. Taking them out and wrapping in plastic-wrap will result in melted surface and crinkles, and all this beautiful effort will be wasted (trust me.. I know).