Sweet/savoury with ricotta mousse and Fig Confit


  • 250 g ricotta
  • 20 g sugar
  • 12 cl Full cream
  • 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.