Whipped ricotta with truffle, honey & basil on toasted brioche & berry compote
Fresh Food, Recipes
Blogged by: Food by Lucy31 Aug 2022
1 cup of ricotta
2 tbsp honey
1 tbsp truffle oil
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
1tbsp of butter for frying
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