Breakfast

Charred Citrus Ricotta Cake with Burnt Honey & Crispy Sage Oil

Name: Charred Citrus Ricotta Cake with Burnt Honey & Crispy Sage Oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 cup whole milk ricotta, drained 30 minutes; 1/3 cup polenta (cornmeal); 2 large eggs, separated; 2 tbsp honey, divided; 1 tbsp unsalted butter; 6 fresh sage leaves; 1 pink grapefruit, segmented; 1 blood orange, segmented; 2 tbsp extra-virgin olive oil; 1 tbsp pine nuts, toasted; sea salt, fleur de sel; zest of 1 lemon

A delicate pan-seared cornmeal-ricotta custard, creamy on the inside with a burnished golden exterior, topped with torched grapefruit and blood orange segments, finished with sage oil whose leaves crackle with salt and heat. The burnt honey drizzle brings bittersweet depth while toasted pine nuts add architectural crunch.

577cal 15gprotein 58gcarbs 34gfat 20min prep 35min cook 2serves

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