Virgins’ breasts | Gourmet Traveller

Ingredients

• Icing
• 375 ml milk (1½ cups)
• 55 gm sugar (¼ cup)
• 35 gm cornflour (¼ cup)
• ¾ tsp vanilla extract
• 1 piece lemon rind, removed with a peeler
• 40 gm coarsely chopped candied orange (¼ cup)
• ½ tsp ground cinnamon
• 320 gm pure icing sugar, sifted (2 cups)
• 8 candied cherries
• Pastry
• 225 gm unsalted butter, softened
• 80 gm caster sugar
• 1 egg yolk
• 1 tsp finely grated lemon rind
• 475 gm plain flour