Whip the ricotta with a stirring whisk to make it lighter and foamy, then place it in a pastry bag.
Melt the sugar over low heat to make caramel. As soon as it is ready, let it strain onto a sheet of baking paper to make the shape you prefer, ensuring that it is very thin. Let it cool, separately.
To serve, place chunks of the ricotta into a deep plate and cover with Acacia Honey with Summer Truffle and a few drops of mulled wine.
Crumble some hazelnuts and lay the prepared, now ready caramel decoration.
