Squash Blossom Filling

20 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
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.