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Squash Blossom Filling20 portions Vlad Briantsev (IG: @chef_briantsev) / Chef and Owner, Cookingwithvlad, Chicago, IL; Photo by Vlad Briantsev |
| • | 850 g. The Perfect Purée White Peach Puree, thawed |
| • | 1000 g. ricotta cheese |
| • | 5 g. black pepper |
| • | 10 g. salt |
| • | 30 g. Ultratex-8 |
| • | 1 g. xantham gum |
| Method: | |
| 1. | Blend ricotta cheese in blender until smooth. |
| 2. | Whisk in Ultratex-8 and immersion blend xantham gum until combined. |
| 3. | Add White Peach Puree. |
| 4. | Add salt and pepper to taste. |
| 5. | Place in pipping bag and store in cooler up to 3 days. |
| 6. | Fill squash blossoms with filling. |
| 7. | Tempura fry. |
| 8. | Pair with snap peas and compressed white peach and pomegranate seeds. |