Cannoli with figs and ricotta

Combine the sugar and water in a saucepan.

Bring to a boil over medium heat, stirring until the sugar is fully dissolved. 

Continue cooking until the mixture reduces and caramelizes to a deep amber colour. 

Carefully add the Culinaire Original and fig purée. 

Return to a gentle simmer, stirring until smooth and slightly thickened. 

 Remove from the heat and whisk in the Butter until fully emulsified. 

 Finally pour into the blender and blend until completely smooth.

Allow the sauce to cool to room temperature before use.

Whip the Cheesecake and ricotta together in a planetary mixer until airy. 

Mix well and transfer to a piping bag.