- 250 g ricotta
- 2 tablespoons honey
- 1 teaspoon honey cinnamon
- 4 fresh figs, peeled and halved
- 8 palmier biscuits
- Fresh pomegranate seeds
Blend ricotta, honey and cinnamon in food processor until smooth.
Scoop ricotta into four glass tumblers. Add figs and top with a dollop of lemon curd.
Garnish with pomegranate seeds and serve with palmier biscuits on the side.