Ricotta bites with tarragon and elderflower syrup

4
15 minutes

Ingredients

Ricotta bites

  • 200g of ricotta
  • 1/2 lemon, zest
  • 70g of sugar
  • 20g of tarragon, chopped
  • 3 filo pastry sheets
  • 50g of butter, melted
  • 100g of double cream
  • 60g of elderflower syrup

To plate

  • 4 raspberries, halved
  • 4 blueberries, halved
  • 4 blackberries, halved
  • 1 sprig of tarragon

Method

1
Mix the ricotta, lemon zest, sugar and the chopped tarragon.
  • 200g of ricotta
  • 1/2 lemon, zest
  • 70g of sugar
  • 20g of tarragon
2
Preheat the deep fryer to 170°C
3
Cut the filo into 5cm squares and brush with melted butter, put a teaspoon of the mixture on each square and close it at the top, making a bundle
  • 3 filo pastry sheets
  • 50g of butter, melted
4
Deep fry until golden brown and crispy for about 1 minute
5
Whip the cream and add the elderflower syrup, transfer to a piping bag
  • 100g of double cream
  • 60g of elderflower syrup
6
Make a cross-hatch with the elderflower cream and add 3 ricotta bites per plate. Garnish with the berries and a tarragon sprig
  • 4 raspberries, halved
  • 4 blueberries, halved
  • 4 blackberries, halved
  • 1 sprig of tarragon