France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

FIG-LEAF-BAKED RICOTTA CAKE (by Maman)

FIG-LEAF-BAKED RICOTTA CAKE (by Maman)

Fig cake 2.JPG

Maman makes this cake when we summer in the South of France, using the leaves from the fig trees in the garden. Baked in fig leaves, the ricotta mix takes on a earthy taste that is beautifully aromatic and difficult to reproduce any other way. But don't worry, this can be made without the fig leaves too! I've made this in Brooklyn without the leaves and the consistency of the cake was so fluffy that everyone loved it! Bon appetit! 


Serves 6  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 45min


INGREDIENTS
6.5 cups fresh sheep’s milk cheese (or smooth ricotta if you don’t happen to be cooking in Provence)
7 whisked egg whites
1/2 cup sugar
1 lemon juice & zest
3 teaspoons creme fraiche (or sour cream)
5 fig tree leaves

STEPS
1. Cover a the bottom and sides of a round cake mold with fig leaves.

2. Mix all ingredients together.

3. Cover cake with one more fig leave.

4. Bake at 390F for 30 minutes.

5. Serve with fresh figs (fig tree leaves are not to be eaten, they just give the cake a sublime flavor).

 
 
LIME & KIWI POPSICLES (by France)

LIME & KIWI POPSICLES (by France)

MANGO PATES DE FRUIT (by France)

MANGO PATES DE FRUIT (by France)