Parmigiano Reggiano mousse with honey and lavender

Desserta few minutes24 months


150g Parmigiano Reggiano

150ml Fresh whipping cream

150ml Milk

80g Ricotta cheese

30g Organic acacia honey

6 Lavender flowers

Salt to taste


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.

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