Minted Lemon Ricotta Parfait with Pistachios

Zest both lemons into fine strands using a microplane or box grater, then juice them all. You need 4 tablespoons of juice total. Combine zest, juice, and 1 cup fresh mint leaves in a small bowl. Press gently with a muddler or the back of a spoon to release the mint oils without tearing the leaves. Set aside to infuse for 10 minutes, then strain through a fine sieve, discarding the mint.

In a large mixing bowl, combine 500g ricotta, 4 tablespoons honey, 1 teaspoon vanilla extract, and 3 tablespoons whole milk. Pour the strained lemon-mint infusion over the ricotta mixture. Whisk vigorously for 2 minutes until the filling is light, airy, and fully combined. Taste and adjust sweetness with more honey if needed.

Spread 1/2 cup pistachios on a dry baking sheet. Toast in a 175°C oven for 5-7 minutes, watching carefully, until fragrant and slightly deeper in color. Let cool for 5 minutes. Coarsely chop the warm pistachios, then toss with 1 tablespoon honey and 1 teaspoon olive oil. Spread on parchment to cool and crystallize.

Slice the remaining lemon into thin rounds for garnish. Layer the lemon-ricotta filling into tall glasses or mason jars, using about 1/3 cup per layer. Alternate 2-3 layers of filling with 1-2 tablespoons of pistachio crumble in each glass, ending with the crumble on top. Garnish with a lemon round and a few fresh mint leaves. Serve immediately or refrigerate for up to 2 hours before serving.