CHAMOMILE RI­COTTA CAKE WITH WHITE CHOCO­LATE

delicious - - WICKED -

SERVES 10

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.