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Brioche with passion fruit, ricotta and berries
Serves 4 Cakes, Bread and Pastries
Ingredients
- 40g butter, softened
- 4 slices of good quality brioche
- 500g ricotta
- 2tbsp caster sugar
- 3 ripe passion fruit
- handful of chopped mint, plus extra leaves to decorate
- 150g blueberries
- 150g raspberries
- 250g strawberries, hulled and halved
- juice of 1 lime
Method
Preheat the oven to 180°C/360°F/ Gas 4. Butter the brioche and bake in the oven for 8-10 minutes, until golden and crisp.
In a small bowl, mix the ricotta and 1tbsp sugar together then fold through the passion fruit pulp to create a rippled effect. Mix the remaining sugar and chopped mint together. Toss the berries in the lime juice and add enough mint sugar to sweeten to taste.
Spoon the ricotta mixture over the brioche and top with the berries. Scatter over the remaining mint sugar and decorate with mint leaves.
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