Ingredients for 4 people:

250 gr Ricotta of Bufala Campana PDO;
250 gr liquid fresh cream;
200 gr chestnuts;
50 gr icing sugar;
2 tablespoons of honey;
q.b. cinnamon powder

Soak the chestnuts in a bowl full of water, cut into the rounded part and boil until soft. Remove the peel and skin and put in a saucepan with honey to caramelize for a few minutes. Whip the fresh liquid cream until stiff and soften the ricotta with a fork combining sailing sugar and cinnamon then mix with whipped cream to mix well the cream of Ricotta of Bufala Campana DOP. Add Ricotta mousse and chestnut cream with honey, leaving some to decorate and put all in the cups or glasses you have prepared. Decorate your cups with pieces of caramelized chestnut and refrigerate for a couple of hours before serving.