"When we visited Toonsbridge Dairy to take the portrait photograph for this book, Jenny-Rose Clarke gave me a small bowl of their fresh ricotta. It was like no ricotta I had tasted before and I was blown away. I went straight out to the jeep, where I had a jar of Jane Sellers honey, and when we tasted the two together I knew I had to create a dessert just for these two star ingredients." - Finbar Higgins, K Club
Pour the raspberry purée on to a non-stick Silpat mat (or similar) and transfer to a dehydrator, set to 52°C, for 10 hours. Remove the leather from the mat and cut into strips (15cm x 4cm; 6in x 1.5in).
Mix all the ingredients together, place in a Rowzer or Pacojet and freeze. Blitz when required.
Pour the honey to form a pool in the centre of the plate. Place 3 tablespoon-sized quenelles of the fresh ricotta in a line on top of the honey, leaving a small gap between each quenelle. Gently lay the raspberry leather over the ricotta quenelles to form a wave of leather. Drop each type of berry on to the honey. To finish, place a quenelle of raspberry sorbet to the side and serve.