Lemon Ricotta Panna Cotta with Honeycomb Cookies

Ingredients:

For the Panna Cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 8 oz ricotta cheese
• 1 large egg
• 1 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice

For the Honeycomb Cookies:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 12 oz honey
• 1 tsp baking soda
• 1 tsp salt
• 1 large egg white
• 1 tsp vanilla extract
• Confectioners' sugar for dusting

Instructions:

For the Panna Cotta:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the vanilla extract.
3. Pour one-third of the mixture into a separate bowl to cool quickly for whipping later.
4. In a blender or food processor, combine the cooled cream mixture, ricotta cheese, egg, lemon zest, and lemon juice. Blend until smooth.
5. Strain the mixture through a fine-mesh sieve into a clean container. Refrigerate until chilled.

For the Honeycomb Cookies:

1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Whisk together flour, granulated sugar, and baking soda in a large bowl.
3. In a separate bowl, whisk together honey, egg white, vanilla extract, and salt until well combined.
4. Pour the honey mixture into the dry ingredients and mix until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving 1 inch between each cookie.
6. Bake for 12-15 minutes or until golden brown.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assembly:

Spoon the chilled panna cotta into individual serving cups or ramekins. Top with a honeycomb cookie and drizzle with a small amount of honey. Dust with confectioners' sugar, if desired.