Warm Honeyed Berries with Brioche and Ricotta
Photography Manja Wachsmuth.
The secret to getting this to the table with the fruit still looking beautiful is to have everything ready before you start cooking: the grilled brioche can be spread with ricotta and sitting on plates ready to be topped with the glorious sticky berries.
Serves: 4
INGREDIENTS
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
thyme leaves
1 teaspoon vanilla extract or paste
1 punnet strawberries, hulled and thickly sliced
1 punnet blueberries
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.