Sheree Stone’s whisky and lime ice cream

smooth and shiny. Cover the bowl with cling film and a tea towel and allow to rise for around 1½ hours, until doubled in volume.

Meanwhile, make the filling.

In a medium bowl, combine the ricotta cheese with the sugar and set aside for a few minutes until the sugar dissolves. Add the egg yolks, cornflour, vanilla and lemon zest and stir well. Fold in the melted butter and the sultanas, then cover and chill until needed.

Line 2 large baking trays. Turn the risen dough out onto a floured work surface, punch down and divide into 2 equal pieces. Roll out 1 piece to form a rectangle, around 33 x 26cm. Straighten the edges, then cut into 12 equal squares. Place 1tbsp of the filling in the centre of each square, then fold by bringing one corner over the filling and folding the opposite corner over to cover the first one. Fold the third corner over and, finally, the fourth corner, then pinch together to seal. It should look like an almost-sealed envelope – it’s fine for the filling to show.

Place the pastries on the trays, leaving a little space in between. Cover with a light tea towel. Allow to rise for 1 hour or until just about doubled in volume.

Preheat the oven to 180C/ 160C F/Gas 4. Gently brush with the egg wash and bake for 15 minutes or until golden on the top and bottom. Allow to cool a little and sprinkle with icing sugar.