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.
More Spain Recipes You’ll Love
Craving more flavors from Spain? Try these traditional recipes:
- Spanish Bravas Potatoes with Chorizo and Poached Eggs
- Spanish Seafood Stew with Saffron, Clams and Chorizo
- Spanish Braised Lamb Shanks with Quince and Smoked Paprika
