500 g (18 oz) fresh ricotta
2 large free-range eggs
2 Tbsp interesting honey, like one with a citrus flavour
½ Tbsp ground cinnamon
4 slices rye sourdough bread
4 mango cheeks, sliced
1 Preheat your oven to 150°C (300°F). Mix together the ricotta, eggs, honey and cinnamon.
2 Put the mixture into a lined, nonstick loaf tin (25 x 10 cm), cover with foil and place inside a larger roasting pan. Fill the roasting pan with enough warm water to reach halfway up the side of the loaf tin. Bake for 45 to 60 minutes until the ricotta is firm. Allow to cool completely before turning out.
3 Chargrill or toast the bread. Slice the ricotta and serve with mango cheeks and bread.
-This is one of the few times I’ve used dairy and bread in this book. White cheese is not as fatty as yellow cheese so a little occasionally is fine. This makes a really lovely Sunday breakfast and if there are any leftovers, it will keep through the week.
-You could drizzle some extra honey over the top and sprinkle with