Ricotta Puddings with Honey & Pistachio

Ricotta Puddings with Honey & Pistachio

Ricotta is one of my all time favourite ingredients. I can happily eat it out of the tub with a spoon. While ricotta from the deli is great, making your own at home will take this dessert to the next level.

enough for 2
takes: 10 minutes
150g (5oz) full fat ricotta
2-4 tablespoons honey
small handful shelled pistachios

1. Divide ricotta between two chinese tea cups, espresso cups or other pretty little glasses.

2. To serve drizzle over honey and scatter with pistachios.

Prepare Ahead?

If you pop the honey on too early it will run down and puddle in the bottom of the glasses, so I think it’s best to make it fresh.

Leftover Potential

OK. Will keep as long as the ricotta but the honey has a tendency to migrate to the bottom of the glass. Not the end of the world though.. still delicious.

Variations

maple pecan – replace honey with maple syrup and replace pistachio with roasted pecans.

nutella – serve ricotta topped with nutella for a tasty chocolatey treat.

different nuts – replace pistachios with any roast nut. Almonds are a favourite of mine.

sugar-free – skip the honey and stir a little vanilla extract (1/2 teaspoon) into the ricotta to sweeten.

low carb – replace honey with shaved or melted dark chocolate.

paleo (grain, legume & dairy-free) – drizzle honey & pistachio over coconut cream or yoghurt.

Problem Solving Guide

ricotta too watery – sounds like you’ve used ricotta in a tub, rather than from the deli. I think it’s worth the extra time to get good quality deli ricotta as the texture tends to be firmer and the flavour more cheesy.

can’t find shelled pistachios? – either shell your own or replace with other roasted nuts such as chopped almonds.

Waste Avoidance Strategy

ricotta – unopened ricotta in a tub usually has a shelf life of a few weeks. Can be frozen.

honey / pistachios – keep in the pantry.

Serving Suggestions

Pretty much all you need for a simple dessert.

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