- 250 g ricotta
- 20 g sugar
- 12 cl Full cream
- Didden fig chutney
- Fresh figs
- Drain the ricotta and mix it with the sugar.
- Whip the cold cream.
- Delicately add it to the ricotta using a spatula.
- Fill a pastry bag with the filling and make nice little mousse packages on the plate.
- Alternate with touches of confit.
- Finish with pieces of fresh fig.
Enjoy your meal!