Ingredients:

  • 15 oz (425g) whole milk ricotta cheese
  • 1/4 cup (80ml) honey
  • 1 large (50g) egg, lightly beaten
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) lemon zest
  • 1/2 cup (75g) fresh raspberries or blueberries
  • 2 tbsp (30g) sliced almonds or crushed pistachios
  • 1 tbsp (15ml) honey for drizzling

Instructions:

  1. Preheat your oven to 350°F (175°C). Note: Ensure the rack is in the center for even heat.
  2. In a medium mixing bowl, combine the ricotta, honey, beaten egg, vanilla, and lemon zest.
  3. Stir gently until the mixture is smooth and the honey is fully incorporated. Note: Do not over mix or you'll incorporate too much air.
  4. Spoon the mixture evenly into four 6 oz oven safe ramekins.
  5. Smooth the tops with the back of a spoon to create a flat surface for the berries.
  6. Press 3-4 berries into the top of each bowl. Note: Push them in slightly so they don't roll off.
  7. Place ramekins on a baking sheet and bake for 50-55 minutes until the edges are slightly puffed and golden brown, while the center still has a gentle, custard like wobble.
  8. Remove from the oven and let them rest for 10 minutes to allow the structure to set. Note: This is the hardest part, but the wait is worth it.
  9. Drizzle with extra honey and sprinkle with nuts just before serving.