FIGS AND RICOTTA CHEESECAKE POPSICLE

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

1. 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.
2. 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