To make the baskets:

1. Before you start you will need to find something to use as a mould for your baskets. I recommend using very small shot glasses with a narrow base, it’s good to have more than one on hand.
2. Heat a non-stick pan over medium-heat. You will need to adjust the heat as you go along or the cheese will cook too fast or slow, getting the right temperature is crucial. Much like pancakes you will need to do a couple of tester baskets before you get the temperature right.
3. Sprinkle the grated Galmesan in a thin layer forming a circle about 7cm wide.
4. Cook for about a minute until the cheese melts, becomes lacy and golden.
5. Using a thin spatula, carefully peel the cheese circle off the pan and quickly place it on the shot glass bottom (golden side up). Gently press the cheese around the glass to shape a basket and leave it to cool for about a minute. Unless you have chef’s hands that can withstand volcanic heat, I suggest you use one or even two pairs of rubber gloves as the cheese is very hot to start with. Repeat with the remaining cheese.

To make the filling:

Finely chop the herbs and add to the curd along with the lemon zest.

If the curd is very stiff, you can loosen it with half of the lemon juice.

Taste and season to taste with salt and pepper.

To assemble the baskets:

(This must be done no more than 30 minutes before serving)

Put a teaspoon’s worth of the filling in each basket. Optionally, you can fill a piping bag with the mixture and pipe little rosettes into each basket.

Little tip:

The baskets can made up to one day in advance but must be kept in a well-sealed Tupperware to prevent them from going soft.