Ricotta, Plums and Lavender


Preparation info

  • Difficulty


  • Serves


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By Katrina Meynink

Published 2014

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  • 250 g (9 oz) excellent quality fresh ricotta
  • 1 tablespoon icing (confectioners’) sugar
  • 100 g ( oz) caster (superfine) sugar
  • 5 lavender stalks, including flower heads
  • 12 mirabelle plums or 6 small plums, halved, stoned
  • 1 teaspoon caster (superfine) sugar, extra
  • fruity olive oil (optional), to serve
  • edible flowers, to serve


Place the ricotta and icing sugar in a bowl and stir to combine. You may add more to taste but you don’t want the ricotta to be overly sweet. Combine 125 ml (4 fl oz/½ cup) of water and the caster sugar in a medium saucepan. Add the lavender stalks and bring the mixture to the boil over low–medium heat. Simmer, then set aside to cool and allow the flavours to infuse. Strain into a clean bowl, reserving the flowers for serving. (You will have more syrup than you need, and can keep what’s left over in an airtight container in the refrigerator for future use.)

Dust the cut side of the plum halves with the extra caster sugar. Put the plums in a large non-stick frying pan, cut side down, over medium heat to caramelise. Alternatively, use a blowtorch to caramelise the sugar to achieve a brûlée effect.

To serve, place a large dollop of the ricotta in the centre of each plate. Strew with the plum halves. Drizzle with the lavender syrup and decorate with the reserved lavender stalks. Sprinkle with a few drops of fruity olive oil, if using, and scatter with edible flowers.