Preparation time: about 15 minutes.
- 8 Rispo deep frozen battered courgette flower
- 300 g of sheep’s ricotta cheese
- 60 g of white almonds
- 1 lemon peel
- 2 tablespoons of extra virgin olive oil
How to prepare
Blend the almonds with the lemon peel and add some spoon of extra virgin olive oil. Amalgamate the ricotta cheese and work with a whisk to make the mousse more creamy and homogeneous. To complete add salt and pepper. Store in a refrigerator. Rispo deep frozen battered courgette flower: place the product on special pots and bake in hot oven at 200°C for about 7-8 minutes separately from other products. Serve them with ricotta mousse decorated with a julienne of lemon peel. Enjoy your meal!