3 eggs, separated (at room temperature)
1 tablespoon honey or maple syrup
2 teaspoon lemon zest
1 tablespoon lemon juice
Balsamic and peppered strawberries
1 punnet strawberries, hulled
1 tablespoon balsamic vinegar
pinch of black pepper
- Combine egg yolks, ricotta, honey or maple syrup, zest, lemon juice and yoghurt in a large mixing bowl of a standard mixer.
- With the paddle attachment in place, beat until smooth.
- In a clean bowl beat the egg whites with a whisk attachment until soft peaks form. Add the sugar and continue to beat until stiff peaks are reached. Fold this mixture through the ricotta mix in two batches.
- Divide evenly into 8 x 200ml jars or glasses, cover and place in the steam oven and steam at 100°C for 20 minutes. Place in the refrigerator to cool.