Highfields' Own - - Recipe -

200g fresh ri­cotta 200g crème fraîche 2 ta­ble­spoons ic­ing su­gar 1 tea­spoon vanilla bean paste 160g (1/2 cup) le­mon curd, stirred to loosen, plus ex­tra, to serve ◆ 45g (1/4 cup) Vi­enna al­monds, chopped ◆ Fresh blue­ber­ries, to serve ◆ Ed­i­ble fresh vi­o­lets, to serve (op­tional) ◆ Fresh mint leaves, to serve (op­tional)

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