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Loading...A beloved Catalan classic where pillowy fresh cheese meets golden honey in a three-ingredient celebration of texture and flavor. Traditionally served after summer meals, this effortless dessert relies entirely on the quality of the dairy and honey. Toasted walnuts add a warm, earthy crunch that balances the delicate richness.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 305 kcalCalories
- 15 gFat
- 5 gSaturated Fat
- 32 gCarbs
- 1 gFiber
- 26 gSugar
- 11 gProtein
- 85 mgSodium
- 180 mgPotassium
- 230 mgCalcium
- 1 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the cheese
- 500 g (about 2 cups) fresh mató, ricotta, or whole-milk farmer's cheese, well chilled
- 1 tsp lemon zest (optional)
For the topping
- 8 tbsp high-quality mild honey, preferably rosemary or orange blossom
- 1/3 cup raw walnut halves
- Pinch of ground cinnamon (optional)
Directions
- Toast the walnuts in a dry skillet over medium-low heat for 4-5 minutes, shaking the pan often, until fragrant and lightly browned; set aside to cool, then chop roughly.
- If using ricotta that seems wet, drain it in a fine-mesh sieve lined with cheesecloth over a bowl for 20-30 minutes in the refrigerator to remove excess whey, keeping the curds soft but spreadable.
- Stir the lemon zest into the chilled cheese with a gentle folding motion so you keep its airy, curd-like texture intact.
- Spoon the cheese into four shallow bowls or small plates, shaping it into rustic mounds with the back of a spoon.
- Drizzle 2 tablespoons of honey generously over each portion, letting it pool and seep into the cheese.
- Scatter the toasted walnuts over the top and finish with a tiny pinch of cinnamon if using. Serve immediately while the cheese is cold and the walnuts are still slightly warm.
Cook’s Notes
- Mató is the traditional choice and has a milder, sweeter flavor than ricotta; if you can find it at a Catalan deli, use it for the most authentic result.
- Stir honey briefly before drizzling if it has crystallized; a few seconds in a warm water bath will return it to a silky pour.
- Serve this dessert well-chilled on warm days; the contrast between cold cheese and room-temperature honey is what makes it sing.
- For a festive touch, swap walnuts for toasted pine nuts or marcona almonds, which are common in Catalan variations.
