Description
These tiny, no-bake morsels combine creamy ricotta, crunchy pistachios, and honey, perfect for a quick dessert or fancy appetizer.
Ingredients
- 3/4 cup shelled pistachios
- 1 1/2 cups whole-milk ricotta
- 2 tablespoons honey
- 1 teaspoon lemon zest
- Pinch of fine sea salt
- 1 tablespoon mascarpone or Greek yogurt (optional)
Instructions
- Toast the pistachios in the oven at 350°F (175°C) for 6–8 minutes until fragrant, then chop coarsely.
- Drain the ricotta in a fine mesh sieve for 10–15 minutes to remove excess whey.
- Fold the drained ricotta with honey, lemon zest, and sea salt; stir in mascarpone or Greek yogurt if desired.
- Form small quenelles or 1-tablespoon scoops and roll half in chopped pistachios, leaving the other half plain or drizzled with honey.
- Chill for at least 30 minutes to set.
Notes
Best served chilled and can be paired with warm fruit or cheese plates.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: Mediterranean