Winter Citrus Ricotta Breakfast Bowl with Honeycomb.

Bright and silky breakfast bowl with zesty citrus, creamy ricotta, and crunchy honeycomb that tastes like sunlight.

Scale

450 g (1 3/4 cups) whole-milk ricotta
30–60 ml (2–4 tbsp) heavy cream or full-fat Greek yogurt
400–500 g (about 3–4 fruits) mixed winter citrus (blood oranges, cara cara oranges, grapefruit, tangerine)
50–70 g (1.75–2.5 oz) honeycomb, broken into shards
30 ml (2 tbsp) honey
60–90 g (1/2–3/4 cup) granola or toasted nuts
Fresh herbs or citrus zest (optional)
Pinch of kosher salt

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Whip the ricotta: Place the ricotta and heavy cream or Greek yogurt in a bowl and beat on medium-high for 1–2 minutes until smooth.
Prepare the citrus: Trim and peel citrus, segmenting over a bowl to catch juices, then cut segments into halves if large.
Macerate the fruit: Toss citrus segments with honey and a pinch of salt in a bowl; let sit for 15 minutes.
Toast the nuts or granola (optional): Spread on a baking sheet and toast at 175°C (350°F) for 6–8 minutes until fragrant.
Assemble the bowls: Spoon whipped ricotta into each bowl, add macerated citrus, drizzle with honey, and scatter granola or nuts and honeycomb on top.
Serve immediately to maintain texture of honeycomb.

Whip ricotta ahead and store airtight in the fridge for up to 24 hours. Macerate citrus up to 6 hours in advance.