WHITE CHOCOLATE GANACHE

23/ 4 titanium-strength gelatine leaves 210ml thickened cream 320g white chocolate, finely chopped 240g Greek yoghurt

Preheat oven to 180°C. Grease base and side of a 25.5cm springform cake pan and line with baking paper. To make base, whiz almond meal, butter, caster sugar and a pinch of salt flakes in a food processor until well combined. Press into base of prepared pan and bake for 16 minutes or until golden. Set aside to cool completely. To make ricotta layer, combine 2 tsp chamomile with 1/3 cup (80ml) boiling water in a heatproof bowl and stand for 10 minutes to infuse. Soak gelatine in cold water for 5 minutes to soften. Meanwhile, whiz icing sugar and remaining 2 tbs chamomile in cleaned food processor until finely ground. Add ricotta, lemon zest and juice, whiz until combined. Squeeze excess liquid from gelatine, add to hot chamomile mixture and stir to dissolve. Strain gelatine mixture into ricotta mixture and pulse until combined. Strain ricotta mixture through a fine sieve into a bowl and fold through mascarpone and cream. Pour ricotta mixture over cooled base and spread evenly. Chill for 1 hour to firm slightly.

For white chocolate layer, soak gelatine in cold water for 5 minutes to soften. Place cream in a saucepan over high heat and cook until hot (do not bring to the boil). Squeeze excess liquid from gelatine, add to cream, stir to dissolve. Place chocolate in a heatproof bowl, pour over hot cream, whisk until smooth. Whisk through yoghurt until combined, then spread over ricotta layer and chill for 3 hours or overnight until set. Transfer to a serving platter and scatter with extra chamomile to serve.