Recipe created by VIC National Finalists - Jemima Kudumba & Ryan Consentino

White Chocolate Glazed Ricotta Bavarois with a Citrus Curd Centre
- 4 portions
Qty | Unit | Ingredient | Preparation |
875 | mL | Water |
|
175 | gr | MAGGI Gluten Free Mashed Potato 4kg |
|
65 | gr | Pine nut | roasted, chopped |
50 | gr | Parmesan cheese, grated |
|
1 | bunch | Basil leaf, fresh |
|
125 | mL | Olive oil |
|
1 | pinch | Sea salt | flakes |