CHAMOMILE RICOTTA CAKE WITH WHITE CHOCOLATE
Begin this recipe at least 4 hours ahead.
350g almond meal 140g unsalted butter, melted, cooled 65g caster sugar 21/ 2 tbs dried chamomile flowers (from tea and health food shops), plus extra to serve 11/ 2 titanium-strength gelatine leaves 150g pure icing sugar 400g firm ricotta, at room temperature Finely grated zest of 11/ 2 lemons and
juice of 1 lemon 180g good-quality mascarpone,
at room temperature 150ml thickened cream, whipped