“SEMIFRET” RICOTTA CHEESE & FIGS SERVED WITH A CHEESE BOARD OF MALLORCAN CHEESES & “BINISALEM” WINE SAUCE
In a bowl, mix the egg yolks and the sugar until the mixture turns white. Pour in the milk, slowly, and without beating, add the cottage cheese and the gelatine sheets, which have been previously soaked, mix and when at room temperature, add the whipping cream.
Preferably arrange in bavarois mold or similar, filling the mold halfway with the semi-cold mixture and adding in the center 1 tablespoon fig jam, pour in the rest of the mixture and cool for at least 8 hours. For the topping, mix the cheese, sugar and the almond, put silicone paper in oval shapes and bake at 190ºC for 1 minute approx. Take out and shape. For the syrup, simmer the wine, syrup and orange juice, until the sauce thickens.