Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Serves 8-10 Desserts and puddings
Leave the ricotta to drain in a colander or sieve for 1 hour, then transfer it to a serving platter.
Toast the walnuts and pine nuts in a dry pan for a minute or two. Using a warm spoon, drizzle the honey over the ricotta, then scatter over the nuts.
Advertisement
Subscribe and view full print editions online... Subscribe