Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta
Asparagus
Serve
How it's done
Ricotta
Pour the milk and cream into a pan, bring to the boil while stirring. Remove the pan from the heat, pour in the lemon juice and stir until the milk curdles. Briefly heat the mixture again, stir in the salt. Carefully pour the mixture into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Asparagus
Blanch the asparagus in boiling salted water for approx. 5 mins., drain, cool immediately in ice-cold water. Remove, drain well.
Serve
Stir the ricotta with the honey until smooth, season. Transfer the ricotta cream to a platter, top with the asparagus. Combine the lemon juice and oil, drizzle over the asparagus and ricotta. Top with the lemon zest, flaked almonds and basil.
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