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
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.
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