“New from the Kitchen”
Recipe of the Month – October 2018
Desserts: Honey Riccota Mousse
I was looking for a new light summer recipe I could add to the Inns’ offerings. As we have two bee hives producing a lot of honey, I’m always looking for recipes that have it as an ingredient and for items I usually have on hand. This recipe is from a website “Food 52” you might want to check out and of course it is quick and easy to prepare.
9 ounces riccota cheese
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
Whip the cream using an electric mixer until if forms firm peaks about 3 minute.
In a separate bowl whip the ricotta, 3 tablespoons of honey and the lemon zest until smooth.
Carefully fold the whipped cream into the ricotta mixture and cover and refrigerate for at least 30 minutes.
Use two compote bowls aand spoon a layer of whipped riccota into each bowl. Followed by a layer of honey, about 2 tablespoons per dish. Top with remaining whipped ricotta and garnish with chopped walnuts and a couple fresh berries.