First of the season at the FM, Italian prune plums were used in ricotta cakelets.
A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cake.
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First of the season at the FM, Italian prune plums were used in ricotta cakelets.
A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cakelets.
