Description
A delightful brunch recipe featuring airy whipped ricotta enhanced with lemon zest, paired with golden toasted croissants drizzled with caramelized burnt honey. Garnished with flake salt and optional fresh thyme or pistachios, this dish balances creamy, sweet, and slightly bitter flavors for an elegant and satisfying treat.
Ingredients
Scale
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- Pinch of salt
Burnt Honey & Croissants
- 4 fresh butter croissants
- ¼ cup honey
- 1 tablespoon unsalted butter (optional, for honey)
- Flake salt (for garnish)
- Fresh thyme or chopped pistachios (optional garnish)
Instructions
- Prepare Whipped Ricotta: In a mixing bowl, combine the ricotta cheese, heavy cream, lemon zest, and a pinch of salt. Using a hand mixer or a whisk, whip the mixture until it becomes smooth and airy, about 2 to 3 minutes. Set aside or chill until ready to serve.
- Make Burnt Honey: In a small saucepan over medium heat, add the honey and optional butter. Let it simmer gently while swirling the pan occasionally until the honey darkens slightly and develops a rich caramelized aroma, approximately 2 to 3 minutes. Immediately remove it from the heat to avoid burning and bitterness.
- Toast Croissants: Slice the croissants in half and toast them lightly using a pan, oven, or toaster until they turn golden and crisp on the edges.
- Assemble and Serve: Spread a generous dollop of the whipped ricotta onto each croissant half. Drizzle with the warm burnt honey and finish by sprinkling flake salt. Optionally, garnish with fresh thyme leaves or chopped pistachios. Serve the croissants warm for the best texture and flavor experience.
Notes
- Use high-quality whole milk ricotta for the creamiest texture and best flavor.
- Be careful not to overcook the honey, as it can quickly become too bitter if burnt excessively.
- This dish is perfect for a sophisticated brunch or a light dessert option.
