Sedum Leaf with a Whipped Lemon Ricotta & Peas

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