Ricotta, Plums and Lavender from Bistronomy: French Food Unbound by Katrina Meynink
Place the ricotta and icing sugar in a bowl and stir to combine. You may add more to taste but you don’t want the ricotta to be overly sweet. Combine 125 ml (4
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Ingredients
- edible flowers, to serve
- fruity olive oil (optional), to serve
- 1 teaspoon caster (superfine) sugar, extra
- 12 mirabelle plums or 6 small plums, halved, stoned
- 5 lavender stalks, including flower heads
- 100 g (3½ oz) caster (superfine) sugar
- 1 tablespoon icing (confectioners’) sugar
- 250 g (9 oz) excellent quality fresh ricotta
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