Citrus ricotta cream with rusks

Ingredients

For 1 serving

• Ricotta80 g
• Honey6 g
• Orange zestto taste
• Lemon zestto taste
• Orange1
• Italian rusks3

Contains: gluten, lactose,

In season: December – March

Method

1. Wash the orange and lemon under hot water and dry them; grate the orange zest and lemon zest, only the coloured part, into a bowl.
2. Add the ricotta and honey and work with a whisk or spoon for a couple of minutes, until the cream is smooth and fluffy.
3. Peel the orange to the flesh: cut away the peel and white pith with the knife and cut between the membranes to release the segments.
4. Serve the cream in a bowl with the orange segments and the rusks for dipping.