Ingredients for 4 mini portions
- 4 zucchini flowers
- mint to taste
- 1 treccia di Mozzarella
- pepper to taste
For the batter:
- 250g all-purpose flour
- 200g sparkling water
- 5g brewer’s yeast
- a pinch of salt
- a pinch of sugar
Method
01 Crumble the yeast into the flour, add the sugar and mix. 02 Add water and work the dough vigorously, before adding salt. 03 Shred the Mozzarella and season with a drizzle of extra virgin olive oil, a sprinkle of pepper and some mint leaves. 04 Wash the zucchini flowers and remove their pistils, then stuff them with the cheese. 05 Dip the stuffed flowers in the batter and fry them in oil at 180°C until puffy and golden. 06 Serve them in a bamboo cone like an ice cream and top with the jam.
Serve in an ice cream cone holder
Citrus Like Soil
Ingredients
- 40ml rhubarb liqueur
- 20ml Cointreau
- Sanpellegrino lemonade to top up
- 10ml lemon juice
Method
01 Chill a lowball glass, 02 add a large ice block or ice cubes and all the ingredients. 03 Stir and 04 garnish with lemon zest and lavender flower.
Glassware: Lowball glass
Garnish: Lemon zest and lavender flower
%Alc: 13%
