Delicious served with a Summer Cherry Compote and whipped cream!
Ingredients
Unsalted butter, for greasing
3cupswhole milk ricotta cheese, drained overnight
6Tbsp.honey
2tsp.lemon zest
1 1/2tsp.vanilla
2eggs, plus 1 yolk
Berry or cherry compote to top
Fresh whipped cream
Instructions
Heat the oven to 400°.
Lightly grease six ramekins with unsalted butter and place on a baking sheet.
Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed. Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
Serve warm with a fruit compote and whipped cream.