Ricotta Plan

Ingredients -

1 liter double cream
45 grams garlic puree,cooked
90 grams ricotta cheese
15 pieces fresh eggs
100 grams parmesan cheese
salt and pepper to taste

Procedure -

Bring the milk to the boil with the garlic puree.Leave to cool.This will allow the cream and garlic to infuse and take on smooth garlic taste.Add in the fresh parmesan and ricotta cheese.Whisk or blend in the whole eggs and season to taste.Pour into pre greased molds and bake at 130C at about 20 - 25 minutes until set.Remove from the oven and leave to rest for a further 5 minutes.Allowing the mixture to relax.Turn out and serve.

Nutrition per serving -

612 calories,42g fat,52g protein,6g carbohydrate,0g dietary fiber,124mg cholesterol,1937 mg sodium