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IS IT ME OR THERE’S A ZINNGG INSIDE MY HEAD?
Leaving you quickly today with this beautiful inspiration I got from Erin Ireland on Instagram, gorgeous cross-sections of sweet figs being encased in a thick and creamy, lightly sea-salted ricotta “cheesecake” mixture, like frozen eternal jewels! And we are not just talking about figs here. Think peaches, summer berries, tropical dragon fruits or pineapples, KIWIS! How pretty are those gonna be huh?!!
OK. That’s about as much enthusiasm as I can spare today. Is it me or do you hear a zinnnngg inside my head, too? Now this head-aching zombie must go lay down.
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Ingredients
- 1 cup (240 grams) whole milk ricotta cheese
- 3/4 cup (230 grams) sweetened condensed milk
- 1/4 cup (58 grams) half-and-half, or heavy cream
- 2 tbsp (26 grams) good quality honey
- 1/4 + 1/8 tsp sea salt
- 7 fully ripen figs, or any other fruits that you prefer
Instructions
- In a blender or with hand-held immersion blender, blend ricotta cheese, sweetened condensed milk, half-and-half, honey and sea salt together until very smooth and lump-free. Set aside in an easy-to-pour container. Cut off the stems of the figs (which can taste raw and bitter), then cut into thick slices that are about the width of your popsicle-molds (so they will stay right against the edges and look pretty for you). Place 2~3 slices (you can cut each one up to fit the molds however you like) into the molds so the figs occupy about 1/3 of the space (do not over-fill or you’ll just get sticks of frozen fruits). Gently insert a small knife right in the middle through the figs to make way for the wooden-handle, then insert the handles. Pour the ricotta-mixture slowly into each mold. Once it fills to the top, gently tap the mold on the counter for 10 seconds to release air-bubbles and help the ricotta-mixture seep to the bottom. The liquid-level should go down slightly as it makes its way downward, so fill it again to the top. Repeat with the rest.
- Freeze for at least 12 hours until hardened. If you can spare the molds, I recommend keeping the popsicles inside the molds, and only remove each as needed. Taking them out and wrapping in plastic-wrap will result in melted surface and crinkles, and all this beautiful effort will be wasted (trust me.. I know).
Notes
Instead of figs, which can be an acquired taste, you can also use peaches, summer berries, mangos, or even lychees.
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33 responses to “FIGS AND RICOTTA CHEESECAKE POPSICLE”
Where are these beautiful mold from?
Maya, sorry for the late reply! They are bought online in China :)
Could you post the link for the molds? Trying to see if they will ship to San Francisco! Thanks!
Natalie, of course! Here it is: http://world.taobao.com/item/12409587865.htm?fromSite=main&spm=a312a.7700846.9.40.Qt6jSN&_u=8cr2bfo3f02
What beautiful popsicles! those fig cross sections are perfect! :)
Beautiful photos and very interesting recipe. I wonder how the POPSICLEs tasted.
What a beauty. I’ll have to see if I can scrounge up some figs. Guess you ate all the ones you took out for pictures ;)
ooh, i like that the wooden handles are in the figs – mine always sink to the bottom of my molds – now i know!
This is SO BEAUTIFUL. I just want to stare at them all day long. These just made me a million times more excited than I already was for fig season!!!!!
These have got to be the coolest pops around!! Such a neat flavour!
Wow, they look fancy ;-) Almost to artsy to eat. Love the ricotta-fig combo!
cheesecake popsicles?? yes please! i love your suggestion to use lychees- so unexpected, but i bet it would be v tasty.
you make the best popsicles, hands down!
Oh, such beautiful popsicles. I really don’t have much room in my freezer(s) so i don’t think I could make them. Can’t believe you can do anything with the zinging in your head. The zinging in my head is getting on my nerves! Going to the Osteopath. It could be something only certain people feel. Trust me I know!
If you like the combination of figs and ricotta, have a look here:
http://www.succodamore.it/2014/07/cheesecake-ricotta-e-fichi.html
:-)
what a cool post! i love the way the figs come through the popsicles!! very creative x
So inspired and beautiful!
These look heavenly!! I love figs!
THESE ARE SO STUNNING.
I have got cross-section figs on my mind lately, and this recipes nails that visual-craving. Am I the only one who gets those? Sooo beautiful (and yummy!)
It looks so delicious. It’s not possible to buy figs in Scandinavia yet (at least no good ones), but as soon as I find some good ones at the food market, I’ll try this recipe.
These are amazing…sharing!
just popped them in the freezer, happy new year Mandy!
I’m particularly interested in no-carb or very low carb recipes —
Gorgeous fig popsicles….
Could we substitute a ricotta cheese with another ingridients?
Iwan, I’m not really sure if mascarpone would work?
After my exhaustive search for a decent Popsicle mold this week, I finally understand why everyone oohs and aahs over your steel ones and why crappy plastic ones are so prolific yet turned away from. Sigh.
Made these last night. Unmolded and had just now for a summer brunch dessert (yes, I’m aware it’s 10am, but it’s hot!). Positive reviews all around. The leftover cheesecake “batter” was already delicious yesterday but it was even better mellowed out by the freezing and with the figs. Next time, I’ll try harder for a fresher ricotta that doesn’t use stabilizers and pick even riper figs (these were plenty ripe to eat but could be better) since the flavor is softened when they’re frozen. I love how straightforward the flavors are: it’s all about the figs, ricotta, and condensed milk. All in all, another fantastic, gorgeous recipe. Thanks, Mandy!
Would cartelizing the figs and cooling be ok to do?
I also wonder how these would do with goat ricotta? I tend do do savory rather than sweet. The caramelization of whichever fruit you would like in it would cut the goat tang….yet complement it in my opinion
Anne, I’ve never had goat ricotta but it sounds interesting! Caramelizing the figs would be totally fine in my opinion.
Any tips to remove the Popsicle from the mold without impacting the great looks?
Woo, it is sooo beautiful . can I share the recipe to my friends ? they can‘t read this because of Chinese network limitation :(
Ziyi, as long as it’s not published else where. Thanks!