Ricotta casserole with honey
4 servings
50 minutes
Ricotta and honey casserole is a delicate, airy treat from Mediterranean cuisine, where simplicity and rich flavors of natural ingredients are valued. The dish's roots can be found in traditional Italian cooking, where ricotta is used to make desserts, giving them a soft texture and creamy taste. Honey adds natural sweetness, while cinnamon and lemon zest provide a refined aromatic note. The lightness of this dessert makes it an ideal complement to morning coffee or an evening glass of sweet wine.
1
Place the ricotta in a pot or deep bowl
- Ricotta cheese: 500 g
2
Mash the ricotta with a fork, add eggs and yolks
- Ricotta cheese: 500 g
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
3
Mix everything well and add honey
- Honey: 100 g
4
Add the grated zest to the mixture and stir.
- Lemon zest: 1 tablespoon
5
Add cinnamon
- Cinnamon: pinch
6
Pour the wine
- Sweet red wine: 10 ml
7
Whip the egg whites to a stiff peak and gently fold into the mixture.
- Egg white: 3 pieces
8
Grease the mold with butter and pour in the mixture. Preheat the oven to 150C. Place the casserole in the oven. After 20 minutes, check the oven; if the casserole has risen, increase the temperature to 180.
9
Check the readiness of the casserole by piercing it with a toothpick; if the dough doesn't stick, it's ready. It should be very browned. The edges should be darker.
