Parmigiano Reggiano mousse with honey and lavender
Ingredients
150g Parmigiano Reggiano
150ml Fresh whipping cream
150ml Milk
80g Ricotta cheese
30g Organic acacia honey
6 Lavender flowers
Salt to taste
Preparation
Wash the lavender flowers thoroughly, dry, and allow to infuse in the honey for about 10 minutes. Meanwhile, grate the Parmigiano Reggiano and melt it in hot milk. Leave to cool. Whip the cream and add the cold milk in a trickle, the ricotta cheese and a pinch of salt whilst folding the mixture. Fill small single-serving glasses and garnish with the lavender honey.