Zucchini blossoms stuffed with fresh cheese and summer truffles

3 small zucchinis with their blossoms

20g summer truffles

For the stuffing

60g Ricotta cheese

20g grated Parmesan cheese

20g vegetables cut in very small cubes: carrots, zucchini and celery

1 whole egg

Mix all the above ingredients well and stuff the blossoms with the mixture; steam for about 10 minutes

For the sauce

100g cream reduced and mixed with 40g fresh cheese

Bon apétit!