Baked Ricotta With Honey Drizzle

• 1 cup Homemade Ricotta
• 1/3 cup Freshly Grated Pecorino Romano
• Grated Zest of One Lemon
• 2 teaspoons Fresh Thyme, Minced
• 2 teaspoons Honey
• 2 Eggs, Separated
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Cracked Black Pepper

1. Preheat oven to 350 degrees and butter two 8 ounce ramekins.
2. In a small bowl, whip egg whites with a hand-mixer until peaks form.
3. In a medium bowl, combine ricotta, Pecorino Romano, lemon zest, thyme, 2 egg yolks, salt and pepper until blended. Fold in 1/3 of the whipped egg whites. Fold in remaining egg whites.
4. Divide mixture between the two ramekins. Bake for 15-20 minutes. Remove and drizzle with honey and sprinkle with fresh thyme leaves. Let cool for only a few minutes as this ricotta is best served warm.

freshly grated pecorino romano, lemon, fresh thyme, honey, eggs, salt, pepper

Taken from food52.com/recipes/10370-baked-ricotta-with-honey-drizzle (may not work)