Trifle with Madeleines, Lemon Curd and Peaches Recipe

Ingredients

• 500 gm firm ricotta
• 350 pouring cream, whisked to soft peaks
• 100 ml white rum, Cointreau or peach liqueur
• 100 ml milk
• Candied clementine or cedro, and edible flowers (optional), to decorate
• Lemon Curd
• 3 eggs
• 1 egg yolk
• 160 gm caster sugar
• Finely grated zest of 2 lemons, plus 150ml lemon juice (from 3-4 lemons)
• 160 gm softened unsalted butter, diced
• Madeleines
• 110 gm unsalted butter, plus extra, melted, for greasing
• 1 tbsp honey
• Finely grated zest of 1 lemon
• 1 tsp vanilla extract
• 125 ml (½ cup) beaten eggs (about 3 small eggs)
• 90 gm caster sugar
• 110 gm plain flour, plus extra for dusting
• 1 tsp baking powder
• Roasted peaches
• 6 ripe peaches, halved and stones removed
• Juice of 1 orange
• 100 gm caster sugar
• Scraped seeds of 1 vanilla bean