Courgette Fritti, Whipped ricotta, honey, sumac
Ingredients
200g courgette
35g whipped ricotta
1g sumac
15g honey, half on top of the whipped ricotta, half drizzled over the fritti pieces
5 basil leaves
5 mint leaves
MOP
- Place the whipped ricotta on a walled small plate as per the image above, whipped ricotta, honey & sumac
-Mix the batter to order to ensure the batter is always perfect. Dip the courgette pieces and the 5 basil leaves in the batter and deep fry until golden brown. The batter should evenly coat each courgette piece and the courgettes should keep their colour - they mustn't turn black or brown along the seeds
-Once the courgettes and basil are golden brown, remove these to a bowl lined with a jay cloth to remove excess oil. Season these with fine salt and black pepper and toss with the mint leaves
-Place the fritti pieces on top of the whipped ricotta. Squeeze the remaining honey onto a spoon and then drizzle this over the top of the fritti
Whipped Ricotta
Ingredients
X Ricotta Cheese
X Milk
MOP
- Place the Ricotta Cheese into the Thermomix and start blending on a medium to high speed
- Slowly add milk, pausing every now and then to allow the milk to incorporate with the mixture
- You should still have a whipped consistency the same as if using whipped cream except the mixture will not look curdled and should be smooth, glossy and tasty
Batter recipe
Ingredients
120g White wine
120g Gluten free flour
MOP
- Mix together in a bowl and store for service.
Waiters Notes
Crispy courgettes served on whipped ricotta, drizzled with honey and sumac.
Allergies Dairy, Gluten Sulphites