1 container (300 g) buffalo ricotta cheese (see note)

¼ cup (60 ml) honey

¼ cup (60 ml) 35% heavy cream

¼ cup (60 ml) milk

½ tsp (2.5 ml) vanilla extract

1 pinch ground cinnamon

In a food processor, purée all the ingredients for about 2 minutes until very smooth and creamy. Spoon into a bowl.

Cover and refrigerate for about 4 hours or until chilled and slightly set.

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