I showed my ignorance big-time when suggesting on screen that pure honey was anything else than pure honey. Anyway, I think I made up for it with this impressive take on an immortal British classic.
Although only a small amount of fresh lavender is called for, it will make all the difference to the end result so don’t be tempted to lose lavender. Once you’ve used a couple of flowers, leave the remaining bunch sitting in a jar on your kitchen counter. It will look and smell fantastically French.
8 | apricots (390g gross), stoned and quartered (355g net) |
2 | tbsp lemon juice |
1½ tbsp | good quality runny honey, plus an extra 1 tsp for drizzling |
200g | Madeira cake (shop-bought is fine), broken up into 4cm chunks |
4 tbsp | amaretto liqueur |
100g | walnuts, roughly chopped |
¾ tsp | picked lavender petals |
100g | ricotta |
150g | crème fraiche |
50g | mascarpone |
20g | icing sugar |
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