Step 1

Place the peel and heavy cream in a heavy-bottom saucepan on medium heat until steam starts to rise and small bubbles form on surface. Do not allow to boil.

Step 2

Remove from heat, cover, and allow to steep for about 30 minutes. Strain out the peel, transfer cream to another container and place into the fridge until thoroughly chilled (~3 hours).

Step 3

When the cream has chilled, in a bowl combine the ricotta, powdered sugar, zest, and juice. Stir until totally combined.

Step 4

In a separate bowl, whip the chilled cream on high speed until stiff peaks form. Gently fold the whipped cream into the ricotta mixture and serve with pancakes.