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
ounces sheep's milk ricotta (or cow's milk), drained
cup whipping cream, well chilled
tablespoons honey, divided
cup chopped walnuts
zest of 1/2 lemon
- Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.
- 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.
- 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