Lemony Fried Brussels Sprouts

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil
• ¾ pound Brussels sprouts, trimmed and halved
• 4 g arlic cloves, minced or grated
• Zest of 1 lemon
• ⅔ cup full-fat goat’s milk
• 2 ounces goat cheese
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Pinch of crushed red pepper flakes
• ¼ cup chopped fresh basil, plus more for garnish
• ⅓ cup grated Parmesan cheese
• ⅓ cup raw almonds, coarsely chopped
• Flaky sea salt and freshly ground black pepper