Raspberry Souffle by Manu Feildel
20 g (3/4 oz) unsalted butter
3 ripe white peaches, quartered
240 g (81/2 oz) firm ricotta
1 teaspoon rosewater
11/2 teaspoons lemon juice
3 tablespoons honey
2 tablespoons slivered almonds, toasted
1/4 cup fresh, unsprayed rose petals
Heat a heavy-based griddle pan over medium–high heat. Place the butter on the pan and spread evenly on the surface. Place the peach quarters on to the griddle so you get nice char marks. Caramelise the peaches on each flesh side for 1–2 minutes.
In a bowl, combine the ricotta, rosewater and lemon juice.
To serve, spoon a dollop of the ricotta onto a plate, delicately place the white peach quarters around the ricotta, drizzle with ½ tablespoon of honey and garnish with almonds and rose petals.
Photo Credits: Alan Benson & Ben Dearnley