Photo: Marina Oliphant
- 4 egg yolks
- ½ cup well-flavoured honey
- 250g ricotta
- 50g candied citron, chopped
- zest of 1 orange
- 1 tbsp pistachio kernels, skins rubbed off, roughly chopped
- 200ml cream
Whisk yolks until well-thickened in an electric mixer.
Bring honey to the boil. Using a stop and start technique, pour a little hot honey onto the yolks and whip well, stop the motor and pour a little more honey and so on until all the honey is in the bowl. Whip until very thick and completely cool. (This technique stops all the hot honey being spun onto the sides of the mixing bowl rather than hitting the eggs.)
Meanwhile, whip ricotta in a food processor till smooth. Stir in the citron, zest and nuts.
Whip the cream to soft peaks.Fold ricotta mixture into cold egg and honey, and fold in the cream.
Spoon into moulds, cover with plastic film and freeze.Dip moulds briefly into hot water to unmould.
Makes: 6 x 125ml individual desserts or will two-thirds fill a 1 litre terrine mould.
- Cuisine - French
- Course - Dessert