Preheat oven to 375°F (190°C).

Spoon 1 tablespoon of grated Parmesan into small circles on a parchment-lined baking sheet.

Bake for 5–6 minutes until lacy and golden.

Allow to cool completely so they crisp up.

2. Blend the Mousse

In a blender, combine ricotta, heavy cream, basil, olive oil, sea salt, and lemon zest.

Blend until smooth and airy.

3. Freeze the Filling

Pour mousse into a shallow dish and freeze for 3–4 hours, or until firm enough to scoop.

4. Assemble the Sandwiches

Place a scoop of frozen mousse between two Parmesan wafers.

Gently press together to form a sandwich.

5. Serve