Hot Zucchini Ricotta Mousse with Lamb Cutlets

Wash and cut the zucchini. Chop the bouillon cube and prepare the broth as described on the package. Put the zucchini into the boiling broth and cook for 10 minutes.

Transfer the zucchini to another bowl with a slotted spoon. Collect 200 ml of broth. Puree the boiled zucchini by adding the broth. Stir in the ricotta, season with salt and puree again. Heat water in a large saucepan without boiling (70°C).

Fill the siphon with hot mass. Shake the siphon and place it in a water bath.

Wash the bulbs, peel and cut each in half. Grill lamb cutlets and onions. Sprinkle with chopped rosemary and lightly salt.

Before serving, use a siphon to distribute the hot mousse among portioned plates, season with a mixture of peppers. Serve with meatballs and onions. Pepper well.