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.
10g butter, melted
500g fresh traditional ricotta
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
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.