Author Notes
I recently had a cannoli made with sheep's milk ricotta, it was really good. So I decided to use it in this recipe. Standard milk ricotta works well too. Also feel free to substitute walnuts for other toppings: strawberries, cherries, shaved chocolate, pistachios ... —Flirty Foodie
Ingredients
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9 ounces
sheep's milk ricotta (or cow's milk), drained
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1/2 cup
whipping cream, well chilled
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5 tablespoons
honey, divided
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1/4 cup
chopped walnuts
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zest of 1/2 lemon
Directions
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Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
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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 approx. 30 minutes so the ingredients firm up a bit.
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Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy
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