Ricotta Cream with Melon

Ingredients

• 50 ml heavy cream
• 0.5 Vanilla bean
• 250 g ricotta (Italian fresh cheese)
• 25 ml milk (3.5% fat)
• 40 g honey
• 350 g watermelon
• 10 g Mint (0.5 bunch)

Instructions

1. 1.

   Whip the heavy cream until stiff peaks form. Split the vanilla bean lengthwise and scrape out the seeds. Whisk ricotta with milk, vanilla seeds, and honey until smooth. Gently fold in the whipped cream. Chill the mixture for 1 hour.

2. 2.

   Slice the watermelon first into thin rounds, then cut each round into triangles. Arrange four plates with watermelon pieces. Portion the ricotta cream over the melon. Wash mint leaves, pat dry, and sprinkle them over the cream as garnish.