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Cup with ricotta cream and wildflower honey
Source: Master of cuisine, Chef Giovanni Pontoni
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
(for 4 cups)
Ingredients
200 gr. fresh ricotta
100 gr. of mascarpone
Half a glass of fresh cream
4 tablespoons of wildflower honey
Fresh mint leaves as a garnish
Introduction
Excellent as a dessert, but also between meals and a snack for children. The same preparation can be served as an appetizer, adding aromatic herbs made in sauce with extra virgin olive oil or diced seasonal vegetables to the cream as a garnish.
Preparing
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