Lemon ricotta pudding with toasted almonds

Ingredients

For 1 serving

• Ricotta100 g
• Lemon zest2 g
• Honey1 teaspoon
• Almonds8 g

Contains: lactose, nuts,

Method

1. Finely grate the lemon zest, just the yellow part. In a bowl, work the ricotta with the honey and zest using a fork or spatula until the cream is smooth and lump-free.
2. Transfer it to a small bowl, level the top and chill for 10 minutes so it firms up a little.
3. Meanwhile, toast the almonds in a dry non-stick pan over a medium heat for 3 minutes, shaking often, until fragrant and lightly coloured; let them cool slightly on a board.
4. Chop them roughly with a knife and scatter them over the pudding just before serving, so they stay crunchy.