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
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.
Fold the whipped cream into the Ricotta.
Transfer the ricotta mixture to a pastry bag and pipe into four small individual bowls. Sprinkle on the pine nuts.
Heat the honey very gently over low heat, then drizzle it on.
Use a zester to create thin strip of orange zest.
Scatter them onto the desert with ome pine nuts and serve.
Soooo creamy and light desert... Buon appetito!