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Ingredients
- 9 ounces sheep's milk ricotta (or cow's milk), drained
- 1/2 cup cream, well chilled
- 5 tablespoons honey, divided
- 1/4 cup chopped walnuts
- zest of 1/2 lemon
Method
- Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks.
- In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for 30 minutes to an 1 hour.
- Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy
