Method:
1 Combine the nuts, brown sugar, ground almonds and butter in a bowl, stir to combine. Place a ring mould onto a serving plate, spoon the nut mixture into the mould pressing down firmly to form a base.
2 Place three-quarters of blueberries and sugar in a saucepan over medium heat, simmer for 6 minutes until thickened and syrupy. Cool.
3 Combine ricotta, lemon rind, icing sugar and vanilla in a bowl, stir in the remaining blueberries. Spoon the mixture into the ring mould over the prepared base and place in the fridge for 10 minutes or until chilled.
4 To serve, remove the ring mould, spoon over the blueberry syrup and top with fairy floss