Fresh figs and passionfruit with ricotta and lavender syrup

The lavender is the tricky bit here; it's easy to make the syrup, harder to find the edible French lavender. You can use a drop of lavender essential oil or even some rosewater instead. Both of these flavours are particularly nice in shortbread as well. Failing that, a simple, thin chocolate sauce will suit.

chocolate sauce

50 g	Sugar
100 g	Dark chocolate

alternative: lavender syrup

100 g	Sugar
2 sprigs	Fresh lavender

To Serve

2 Tbsp	Ricotta cheese, per person
1	Fresh fig, per person (Main)
1	Almond biscotti, per person
1	Passionfruit, per person

Directions

1. To make chocolate sauce, boil 50g sugar with 100ml of water for one minute.
2. Remove from the heat and stir in 100g of 75 per cent dark chocolate.
3. For the lavender syrup boil 100g of sugar, 100ml water and two sprigs of French lavender for 1 minutes. Set aside and chill well before serving.
4. Place a dollop of ricotta for each person in the bottom of the bowls you wish to serve in.
5. Top with fresh fig halves, the pulp from fresh passionfruit and drizzle with your lavender/rosewater syrup
6. (if you're going to serve with the chocolate sauce, serve this in a separate jug or pool it in the bottom of the bowl for presentation).
7. Serve with some nice shortbread or your favourite biscotti.