Method

• 1.
  Grind sugar and lavender with a mortar and pestle until lavender has been completely incorporated and the oils have been released.
• 2.
  Combine the ricotta and mascarpone in a bowl. Add the lavender mixture and mix well. Add the mixed peel and stir to combine.

• 3.
  Line four 1/2 cup (125ml) coeur a la creme moulds (with drainage holes) with muslin, making sure the fabric overhangs. Spoon the ricotta mixture into moulds and place on a tray. Cover with plastic wrap and place in the fridge overnight to set. Remove hearts from moulds and fabric, and serve with strawberries.