Ingredients:

  • 1 cup (250g) whole milk ricotta cheese, thoroughly drained
  • 2 tbsp (42g) honey
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 cup (35g) roasted pistachios, roughly chopped
  • 2 tbsp (42g) honey, warmed for drizzling

Instructions:

  1. In a medium bowl, combine the drained ricotta, 2 tablespoons of honey, vanilla extract, and salt.
  2. Whisk vigorously by hand or use a hand mixer on medium speed until the mixture is smooth and glossy and holds a firm peak.
  3. Transfer the mixture into a piping bag and pipe 1-inch mounds into mini cupcake liners or directly onto a chilled serving platter.
  4. Warm the remaining 2 tablespoons of honey in the microwave for 10 seconds until it becomes a thin, pourable liquid.
  5. Drizzle the honey in a thin stream over each bite and immediately press a pinch of chopped pistachios onto the top of each mound.