4 thick slices brioche, grilled or toasted
200 grams ricotta (I used Clevedon Valley Buffalo)
40 grams butter
4 tablespoons honey
¼ cup sliced almonds
3 tablespoons lemon juice
1 tablespoon fresh lemon
1 teaspoon vanilla extract or paste
1 punnet strawberries, hulled and thickly sliced
1 punnet blueberries
Spread the brioche with ricotta and cut in half. Place two halves on each plate and set aside.
Berries: Heat the butter in a large sauté pan and when foaming add the honey and almonds and bring to the boil.
Stir for a few minutes to caramelize the honey then add the lemon juice, thyme leaves and the vanilla. Let it bubble up then remove from the heat. Add the fruit and gently turn to coat in the sauce.
Immediately spoon the berries over the brioche and top with an extra sprig of thyme if desired.