Spanish cuisine · Desserts & Sweets

Mel i Mató

Catalan fresh white cheese, poured cold with liquid honey and scattered with toasted walnuts.

Ingredients · for 4 servings

• 500 g ricotta
• 4 tbsp honey
• 100 g walnuts
• 1 organic lemon (zest)
• 1 tsp cinnamon
• 1 pinch salt

Instructions

1. Drain the ricotta in a sieve for 30 min. so the whey runs off and the cheese is firm enough to unmold.
2. Chop the walnuts roughly and toast them in a dry pan over medium heat for 3–4 min. until fragrant and darker at the broken edges.
3. Gently stir the drained ricotta with a pinch of salt and the grated lemon zest without beating it creamy — the grainy texture is what makes this dessert.
4. Press the mixture into four small bowls or cups and chill for 10 min., then unmold onto dessert plates.
5. Warm the honey briefly in a water bath until runny and let it flow generously over the cheese domes.
6. Scatter with the warm walnuts, dust with cinnamon and serve at once while the honey still glistens.