Whipped Ricotta Dessert Recipe

Combine drained ricotta heavy cream powdered sugar and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer about 1 minute. Whip on high speed until fluffy 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.

Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.

Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries 1 raspberry 1 mint leaf and a pinch of nutmeg. Refrigerate for 1 hour before serving.