Sedum Leaf with a Whipped Lemon Ricotta & Peas
70 fresh sedum leaves will make 70 canapés.
PREP TIME
15
MINUTES
COOKING TIME
1
MINUTES
Ingredients
70 fresh sedum leaves
For the whipped ricotta:
450g approx. of ricotta cheese
4 - 5 tbsp cream
drizzle of olive oil
zest of 1 lemon
salt and pepper to taste
a1 whole bag of frozen petit pois
2 tbsp extra virgin olive oil
Rind and a little freshly squeezed lemon juice from 1 lemon
a few fresh mint leaves, finely sliced
flaky sea salt and freshly cracked pepper to taste
Method
Whip ricotta in food processor with cream and a little olive oil. Season with flaky sea salt and freshly cracked pepper to taste. Fold in the lemon zest. Fill the mixture into a piping bag.
Cook the peas in boiling water for 45 seconds. Take out and plunge into ice cold water.
Dress the peas with a drizzle of extra-virgin olive oil and a few drops of lemon juice and season to taste. Careful not to put lemon juice on too early or the peas will discolour.
Pipe the ricotta onto sedum leaves. Spoon 6-8 peas on top of each and garnish with mint and sprinkle with a few flakes of sea salt.
