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Roasted raspberries and ricotta on brioche recipe

12 ratings

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
Vegetarian

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
409kcal 20%
Fat
25g 36%
Saturates
8g 40%
Sugars
36g 40%
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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