Roasted raspberries and ricotta on brioche recipe
Make the most of tart, juicy raspberries when they're in season with this sweet toasted brioche recipe that is just as delicious for a brunch treat as it is for an easy dessert. Gently roasting the raspberries helps to bring out their natural sweetness, perfect with buttery brioche and a dollop of lemon-scented ricotta.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 409 calories / serving
Ingredients
- 400g (13oz) raspberries
- 2 tbsp golden caster sugar
- 150g Tesco Finest brioche loaf
- 25g butter, melted
- 250g tub ricotta
- 2 tbsp icing sugar
- nutmeg, freshly grated
- 1 lemon, zested
- 3 tbsp flaked almonds
Each serving contains
- Energy
- 1715kJ 409.0kcal
- Fat
- 25g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 36g
of the Reference intake
Carbohydrate 35.8gProtein 12.0gFibre 0.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put theraspberriesin a roasting tin and scatter over the caster sugar. Mix gently, cover with foil and cook for 10-12 mins.
- Preheat the grill to medium. Cut the brioche into 1.5cm (3/4in) slices. Brush each side with melted butter and grill until golden all over.
- Meanwhile, in a bowl, combine thericotta, icing sugar,nutmegand most of the lemon zest.
- Spread the brioche slices with the ricotta mixture and spoon over the raspberries. Drizzle with any juices from the tin. To serve, scatter with the almonds and remaining lemon zest.
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