Preheat oven to 180C, 160C fan, GM4

Beat the egg whites until they’ve increased in volume and are soft peaks

Beat the ricotta until smooth

Add the egg whites to the ricotta and mix until blended

Pour in the honey and mix in.

Lightly grease 4 ramekins and place on a baking tray

Divide the mix into the 4 ramekins, bash lightly on the bottom to smooth the tops,  and bake for 20 minutes until lightly browning on top and cooked underneath.

Turn out onto plates or bowls, and serve warm with berries and sauce.  Add cream if you want a little more luxury