In a saucepan, add 2 tablespoons of Easter Tea to the thickened cream and milk and gently warm (do not boil). Once warmed, remove from heat and allow to infuse for an hour. (If you choose to add the sherry, place dried pears and currants in a small bowl and pour over the sherry, also allowing to sit and infuse for an hour).
Strain cream mixture to remove tea leaves, then return it to the stove top to warm up (but not boil). Then remove from heat.
Whisk egg yolks, sugar and cornflour together in a mixing bowl. Add small amounts of the warm cream mixture to the eggs, whisking as you go, until well combined. Pour back into the saucepan and gently heat for about 10 minutes until custard thickens and coats the back of a spoon. Set aside to cool.
Line a large colander with two layers of cheesecloth.
In a fry pan, toast flaked almonds until just golden, then set aside.
Cream together ricotta, vanilla essence and butter in a large mixing bowl.
Fold custard evenly through ricotta mixture, add the dried fruit (strained if it was soaked in sherry), chocolate and almond flakes.
Pour into prepared colander and cover with any overhanging cheesecloth. Place a dinner plate over the top, weighed down with a heavy item. Position the colander on top of a container or bowl over to catch the drained off liquid. Refrigerate overnight.
