Rich and Creamy Baked Ricotta with Thyme

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Now, I know this doesn’t look too tempting! However, it is delicious and reminds me of nursery style comfort food.

A great way to use up leftover egg yolks, mine are from making my meringues, recipe in the blog, this can be made a day ahead and sits quite happily in the fridge in the loaf tin with some plastic wrap over it. Serve at room temperature.

Serves 4-6, lovely with a salad and garlicky potatoes, recipe is in the blog too.

Ingredients

10g butter, melted

500g fresh traditional ricotta

2 eggs

4 egg yolks

100mls whipping cream

1 tablespoon fresh thyme leaves, chopped

1/4 teaspoon freshly grated nutmeg

200g Parmesan cheese, finely grated

salt and pepper

Method

Preheat the oven to 150 degrees Centigrade.

Grease a 1litre loaf tin with melted butter.

In a large bowl, whisk the ricotta, eggs and yolk.

Add the cream, thyme, nutmeg, cheese and seasoning and stir well with a spoon.

Pour into the prpared loaf tin.

Fill a roasting pan with water until one third full, place the loaf tin in the centre, ensure the water comes half way up the sides, add a little more if needed.

Place carefully in the oven and bake for 45-50mins until set and a little coloured on top.

Set aside and allow to cool to room temperature before slicing or popping into the fridge for the following day.

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