• For the fig jam cut the fresh figs into little pieces and boil it with water and honey until smooth.
• In the meantime beat the cream to stiff peaks, then mix it gently with ricotta, salt and honey.
• Mix the fig mixture to a smooth jam and let it cool.

for the creamy ricotta honey mousse:

• Take some high dessert bowls made of glass and put some thin slieces of figs to their edges. Fill the bowls with the ricotta honey mousse and top it with some fig jam, walnuts and honey.

for the ricotta ice cream:

• Mix 200g of liquid cream into the ricotta cream and put it all into a ice cream machine. Let the cream cool down in the machine until it gets creamy and cold. Then put it into a bowl, top it with some fig jam and walnuts and store it in the freezer.