Marinated Figs and a Ricotta Custard

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   ["Ricotta Base Step 1 -- Push or press the ricotta through a sieve or fine mesh strainer over a bowl.", "It takes a couple of minutes but really is worth the work.", "Then add the mascarpone cheese, orange zest and mix to combine.", "Now using an electric mixer whisk and mix the egg whites with a pinch of salt to form soft peaks.", "Then add in 3/4 cup sugar and again beat until you get stiff peaks and the mixture is thick and almost glossy looking.", "Slowly add the egg whites a little at a time into the ricotta mixture.", "Folding in slowly.", "Mix until all the egg whites are combined with the ricotta mixture.", "Serving -- Pour the ricotta base into individual wine glasses or small parfait glasses.", "You can even use small glass coffee mugs or basically any clear glass.", "Place in the refrigerator and let it set up as you make the figs.", "They need to set 2-3 hours ideally.", "I would let them chill at least 4 hours if you have the time.", "Figs -- Add the remaining 3/4 cup sugar and 1/4 water to a small sauce pan.", "Bring to a boil on medium to high heat until the liquid becomes a golden brosn color which will take 3-4 minutes.", "Remove the sauce pan from the heat and stir in the balsamic vinegar and a small teaspoon of water to keep it from ""spitting.""

* Per serving · 4 servings · Values may vary.