Whipped ricotta with truffle, honey & basil on toasted brioche & berry compote
Serves 3
Ingredients:
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
- 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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