Jersey Milk & Honey Ricotta with Roasted Figs & Pistachios

Preheat your oven to 200°C (400°F).

In a small bowl, gently mix the Jersey milk ricotta with the vanilla extract (if using). Set aside.

In a separate bowl, toss the halved or quartered figs with the melted Jersey butter and 2 tablespoons of Jersey honey. Make sure the figs are well coated.

Arrange the figs on a baking sheet in a single layer. Sprinkle with a pinch of sea salt flakes.

Roast the figs in the preheated oven for 20-25 minutes, or until they are softened, slightly caramelized, and have released some of their juices.

While the figs are roasting, prepare the pistachio topping. Roughly chop the pistachios.

To assemble the dessert, spoon a generous portion of the ricotta mixture into each serving dish.

Top with the roasted figs and their juices.

Sprinkle with the chopped pistachios.

Drizzle with the remaining Jersey honey (2 tablespoons) over each serving.