Whipped ricotta with truffle, honey & basil on toasted brioche & berry compote
Fresh Food, Recipes
Blogged by: Food by Lucy 31 Aug 2022

Serves 3


Whipped ricotta
  • 1 cup of ricotta
  • 2 tbsp honey
  • 1 tbsp truffle oil
  • 1/4 cup
  • 2 Tbsp Rosemary
  • Lemon rind of half a lemon
Berry compote
  • 1 punnet Raspberries
  • 1 punnet Strawberries
  • 1 punnet of blueberries
  • 1/2 brown sugar
  • Juice of 1 orange
  • Brioche loaf
  • 1tbsp of butter for frying 
  • Basil leaves
  • First make the compote. Remove green parts of the strawberries and cut them in half. Add them to a pot along with the raspberries, blueberries and orange juice. Simmer on low heat with lid on for about 15 min.
  • In this time, make the whipped ricotta by placing all ingredients into a blender and blitzing until combined and fluffy. Transfer into a piping bag or can use a sandwich bag and just cut half a cm off one corner. But only do this to either the piping bag or sandwich when ready to use.
  • Remove lid of compote, add the brown sugar, stir and continue to cook until the liquid has reduced by half.
  • Cut the brioche into 4cm thick slices.
  • Heat a non stick pan, melt the butter and fry the brioche on both sides until golden. Place onto a plate.
  • Now cut the corner off the bag of whipped ricotta, pipe across the toasted brioche in a wavy motion.
  • Spoon the compote on top. Garnish with basil leaves

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