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Ingredients
  • subheading: For the custard:
  • 1 cup (250ml) half-and-half or heavy cream
  • ½ cup (100g) sugar
  • pinch of salt
  • 5 large egg yolks
  • ¼ cup (80g) honey
  • 2 cups (500ml) whole-milk ricotta cheese
  • optional: 1 to 2 teaspoon grappa or kirsch
  • 1 teaspoon freshly squeezed lemon juice
  • subheading: For mixing in:
  • ¼ cup (40g) finely diced candied lemon, orange, or citron
  • ¼ cup (40g) coarsely chopped shelled pistachios (untoasted, or very lightly toasted)
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