Ricotta pudding with LELO Whole Cooked Figs in Syrup

Serve 4-6

  • 1 package ricotta cheese
  • 1/3 cup raw pistachio
  • ¼ cup sugar
  • 4 tablespoons sweet Marsala wine
  • 1 cup heavy cream
  • Finely grated zest of orange
  • 1 jar 314gr LELO Cooked Figs
  • Strips of thinly pared orange zest to decorate


  • Roast the raw pistachio in the oven until brown.
  • Press the ricotta through a sieve into a bowl to remove any lumps
  • Finely chop the figs with a sharp knife and stir into the sieved ricotta with half of the marsala.
  • Put cream, the sugar and grated orange zest in another bowl and whip until the cream is standing in soft peaks.
  • Fold the whipped cream into the ricotta mixture
  • Spoon into individual glass serving bowl and top with the  roasted pistachios.
  • Chill until serving time
  • Sprinkle with the remaining marsala, lightly pour some syrup from the jar on the mixture and dust the top of each with sugar.
  • Decorate with the pared orange zest and serve!