Fried Brussel Sprouts w/ House Made Ricotta, Fennel, Mint & Parmigiano

Ingredients

• 2 fennel bulbs, shaved finely
• 1 bunch of mint leaves
• 24 brussel sprouts, trimmed and halved
• parmigiano reggiano, finely grated
• vegetable oil for frying
• 1L unhomogenised full cream milk
• 300ml single cream
• 10g salt
• 40ml lemon juice
• 2 garlic cloves
• 2 eschallots peeled
• 1 tablespoon sugar
• 1 teaspoon sea salt
• 1 pinch ground white pepper
• 25ml red wine vinegar
• 3 teaspoons Dijon mustard
• 10ml Mexican hot sauce (such as Cholula)
• 1 bunch of flat leaf parsley leaves
• 125ml extra virgin olive oil
• 75g sea salt flakes
• 40g caster sugar
• 1 teaspoon dried chilli flakes
• 1 teaspoon dried Mexican oregano
• ½ teaspoon Spanish smoked paprika
• ¼ teaspoon smoked chipotle powder
• 50g fried shallots
• 10g fried garlic