I’m on a bit of a ricotta bender. Ricotta on toast, ricotta stuffed pears, ricotta french toast, ricotta zucchini and lemon frittatas, wholewheat honey ricotta hotcakes, ricotta salmon rye wraps, ricotta cheesecake – it’s getting excessive to say the least. Though I have no intentions of slowing down (…ever). Fruit and yogurt is always lovely, so you can only imagine how mind-blowing things get when you incorporate ricotta and honey and a dash of cream cheese into the mix. I know, brace yourself.
Sweet Honeyed Ricotta Cream Bowl with Fresh Fruit
1 big scoop of excellent quality deli ricotta
A slightly smaller spoonful of the thickest, most decadent yogurt that you can get your hands on.
1 big drizzzling spoonful of honey
A big teaspoon of cream cheese
A little vanilla
A little squeeze of lemon juice, to taste
The most delicious combination of fruit and nuts that you can think of (here I have nectarines, strawberries, blueberries, pistachios and chia seeds)
Play about with the quantities. There ought to be only a little more ricotta than yogurt. But if you want to skew the ratio, go right ahead. This recipe (is it even a recipe? More of an assembly, perhaps?) is entirely forgiving. Don’t measure anything, just play. See how you go.
Combine all the creamy things together in a bowl, and drizzle the honey on top. Then whisk, whisk, whisk and whisk some more until your arm hurts a little and you have a lovely smooth consistency. Add the vanilla and the lemon juice to taste. Add a little more honey if you feel so inclined. When it tastes good you might want to chill it a little more (I like things very, very cold), but then again it might still be cold enough. Spoon into a clean bowl. Chop up some fruit. Pop it on top. Drizzle with a little extra honey if you’re feeling frisky. Dive on in.