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Roasted raspberries and ricotta on brioche recipe
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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
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
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Energy
1715kj
409kcal
20%
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Fat
25g
36%
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Saturates
8g
40%
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Sugars
36g
40%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 35.8g
Protein 12g
Fibre 0.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the raspberries in 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 the ricotta, icing sugar, nutmeg and 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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