Ricotta with Honey and Pine nuts

The name Ricotta means re-cooked in Italian and comes from the making process of it. It is a very low fat dairy product made from cheese whey only: once the cheese is made the left over whey is re-heated bringing to the surface a fluffy and light curd: the Ricotta.

To allow an ongoing draining process ricotta is usually packed in little basket, enhancing its typical texture!


  • 100 ml Whipping cream

  • ⅓ Cup of sugar

  • 350g ViaVio Ricotta - cow or sheep

  • ¼ Cup of Honey

  • Zest of ½ orange

  • Pine nuts


  1. Place the beaters and bowls of an electric mixer in the freezer for a few minutes to chill, then combine cream and sugar in the bowl and whip to soft peak.

  2. Fold the whipped cream into the Ricotta.

  3. Transfer the ricotta mixture to a pastry bag and pipe into four small individual bowls. Sprinkle on the pine nuts.

  4. Heat the honey very gently over low heat, then drizzle it on.

  5. Use a zester to create thin strip of orange zest.

  6. Scatter them onto the desert with ome pine nuts and serve.

Soooo creamy and light desert... Buon appetito!

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