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Meat and poultry
Fish and seafood
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Pasta
Cakes and baking
Knife skills
Pickling
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Ricotta bites with tarragon and elderflower syrup

by Alessandro Gavagna
  1. Ricotta bites with tarragon and elderflower syrup
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This easy dessert recipe from Alessandro Gavagna is full of fresh flavours that work well with the creamy ricotta. A perfect dish to serve when time is limited. Learn how to make your own ricotta in our step-by-step guide.

First published in 2015
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Ingredients

Metric

Imperial

Ricotta bites

  • 200g of ricotta
  • 1/2 lemon, zest
  • 70g of sugar
  • 20g of tarragon, chopped
  • 3 filo pastry sheets
  • 50g of butter, melted
  • 100g of double cream
  • 60g of elderflower syrup

To plate

  • 4 raspberries, halved
  • 4 blueberries, halved
  • 4 blackberries, halved
  • 1 sprig of tarragon
SAVE RECIPE

Equipment

  • Deep fat fryer

Method

1
Mix the ricotta, lemon zest, sugar and the chopped tarragon.
2
Preheat the deep fryer to 170°C
3
Cut the filo into 5cm squares and brush with melted butter, put a teaspoon of the mixture on each square and close it at the top, making a bundle
  • 3 filo pastry sheets
  • 50g of butter, melted
4
Deep fry until golden brown and crispy for about 1 minute
5
Whip the cream and add the elderflower syrup, transfer to a piping bag
  • 100g of double cream
  • 60g of elderflower syrup
6
Make a cross-hatch with the elderflower cream and add 3 ricotta bites per plate. Garnish with the berries and a tarragon sprig
  • 4 raspberries, halved
  • 4 blueberries, halved
  • 4 blackberries, halved
  • 1 sprig of tarragon
First published in 2015
Alessandro Gavagna

With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine.

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