Ricotta, roses and pistachios

Ingredients

• Excellent fresh ricotta, little or no salt, better than sheep or bufala
• Rose jam
• Natural, unsalted, roughly chopped pistachios

Preparation

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.