Figs with ricotta cheese and pistachio
- 8 fresh and pulpy figs
- 200 g of fresh ricotta cheese
- 1 – 2 table spoons of Damiano organic agave syrup
- 1 table spoon of Damiano organic pistachio paste
- organic granulated pistachios
- fresh grated lemon skin
Let drip the ricotta cheese until it becomes solid.
Mix it with agave syrup, pistachio paste and fresh grated lemon skin.
Wash and dry figs and make a cross cut until ¾ of the fruit. Open softly the parts, be careful and don’t break the parts, it must stay united.
Put the ricotta cream in a pastry bag, fil the figs with it and sprinkle with granulated pistachios. Serve it fresh once prepared.