When black locust flowering is towards the end usually spruce tips season begins. That’s how this recipe was born.. two precious baggies of flowers and spruce tips and … what do I do with them? Why not use them both in the same recipe? This is a quick and light dessert, that enhances the sweet taste of black locust flowers. It can be made in few minutes even in single portion. Yes, that’s for you, singles out there!

The main thing about it is the quality of the ricotta cheese: it has to be tasty, compact, with a coarse grain.

Industrial products are usually enriched with cream, that gives the ricotta a velvety texture, too smooth to sustain the crunchyness of black locust flowers.

Ricotta with black locust flowers recipe

Ingredients x 4 portions:

  • 4 spoons of Ricotta cheese
  • 2-3 black locust clumps (Robinia pseudoacacia racemes)
  • 2 spoons of brown sugar
  • 4 spoons of greek yogurt

Ingredients for spruce tips tuiles:

  • 50 gr of butter
  • 15 gr of spruce tips (Picea excelsa)
  • 40 gr of all purpose flower
  • 100 gr of sugar
  • 2 spoons of water

 Directions for the ricotta with flowers:

Remove black locust flowers from main stems and quickly chop them. Using a fork, mix ricotta cheese with the flowers, yogurt and sugar. Let it sit in the fridge while you cook the crunchy biscuits.

 Direction for the spruce tips tuiles biscuits:

Discard the hard stem from the needles, in order to have the needles separated from one another. Melt butter in the microwave and then stir in the sugar, pine needles, flour and water.

Let the compound thicken for some minutes. With a teaspoon you should be able to form well spaced tiny lumps on a baking tray covered with baking paper. Keep in mind that while cooking each lump will melt, expanding more or less 4-5 times the original size. Cook in the oven for 10 minutes at 356°F (180°C).

Now let’s get into the diffucult stage: shape the folded edges of the tuiles! If you don’t feel like doing it they will still be delicious even if flat. But why not giving it a try? You need to be fast and have stable holders, that’s the secret. The first time I tried the glass bottles were happily rolling on the table, splashing my bisquits. Then I learned to fix the bottles with a double sided adhesive.

While the tuiles are in the oven, fix horizontally some glass bottles on the table. After taking the biscuits out of the oven, le them cool for a couple of minutes. Then put them on the glass and let them cool completely. This will fix the folded edges shape.

Now you have only to plate the ricotta compound and the tuiles, garnishing with some spare flowers and spruce tips.

Check other black locust recipes


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