I was asked to be a part of the Afrikaans lifestyle programme Pasella and to showcase a cheese not often used. I chose Ricotta cheese and made these very simple ricotta cheese and double mushroom tartlets- using fresh and dried mushrooms, rehydrated for double the flavour in a crispy phyllo outer. I drizzled them lightly in a lovely white balsamic truffle glaze I brought back from Andorra last week.