Lemon ricotta and broad beans terrine

Mix in the lemon juice with the zest with the ricotta

Remove the beans from their shell. Boil the beans in salty water for 3 minutes and drain. Blanche them by moving them from the colander directly into very cold water (add ice cubes too if you have them) so that it stops the cooking. Peel the white shell away so that you only keep the shiny green part of the beans.

Layer the terrine with ricotta and beans - add edible flowers for decoration.