Ricotta, roses and pistachios
- Excellent fresh ricotta, little or no salt, better than sheep or bufala
- Rose jam
- Natural, unsalted, roughly chopped pistachios
Drain the ricotta, mix it with a fork until it has reached a frothy consistency, place it in a pastry bag and prepare individual cups. Add a teaspoon of rose jam on the surface, sprinkle with chopped pistachios and serve cool.