Strawberry basil scones.
Will definitely be giving these a shot. I’m actually looking forward to going home, if only for the collection of recipes I have curated while kitchen-less.
Banana cream cake with cinnamon caramel syrup.
Ingredients
- 450 g Strawberries
- 1 tb Lemon juice
- 1 tb Caster sugar
- 550 g Ricotta cheese; fresh
- 150 ml Double cream
- 3 tb Campari
- 4 tb Icing sugar; (4 to 5)
Preparation
1 Set aside 16 small strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for one hour. 2 Push the ricotta through the smallest sieve of a mouli, add the cream and Campari and mix well. Sieve the icing sugar into the mixture to taste, put a third of the mix aside and mix the strawberries into the leftover ricotta. 3 Prepare the pink desert plates and divide the mixture into 16 breast- shaped moulds, two per plate. With a moistened spatula smooth ricotta over the moulds and place a strawberry on top. You can make the moulds three hours before and store in the fridge.
I need to find some kosher almond paste, stat.
