Dates with ricotta & bergamot whip
Ingredients
12 dates
½ cup ricotta cheese
2 tbs finely diced bergamot spoon sweet peel
2 tbs syrup from bergamot, plus extra to drizzle
1 tbs pistachio nuts, ground
Method
Cut along the length of each date and remove the stone.
To make ricotta whip, place ricotta and syrup in a bowl and whip until creamy (use an electric mixer for this). Fold through the bergamot peel and the pistachios. Place whip in a piping bag and pipe into each date.
