A decadent breakfast or brunch delight featuring zesty lemon ricotta, golden French toast, and a luscious berry compote.

Ingredients:

For the Lemon Ricotta:

• 250g fresh ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (optional)

For the French Toast:

• 4 slices of thick brioche or challah bread
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tbsp sugar
• 1/4 tsp ground cinnamon
• Butter, for frying

For the Berry Compote:

• 1 cup mixed berries (e.g., strawberries, blueberries, raspberries)
• 2 tbsp sugar
• 1 tbsp fresh lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

 

Method:

1. Prepare the Lemon Ricotta:
In a bowl, whisk together the ricotta, lemon zest, lemon juice, powdered sugar, and vanilla extract (if using). Mix until smooth and creamy. Cover and refrigerate until ready to use.

2. Make the Berry Compote:
In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Cook for 5 minutes, stirring occasionally, until the berries start to break down. Add the cornstarch slurry and simmer for another 2 minutes, until slightly thickened. Remove from heat and let cool.

3. Prepare the French Toast Batter:
In a shallow bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon.

4. Cook the French Toast:
Heat a skillet or non-stick pan over medium heat and add a small knob of butter. Dip each slice of bread into the batter, ensuring both sides are coated. Fry the bread for 2-3 minutes on each side, or until golden brown.

5. Assemble the Dish:
Place the French toast slices on a plate. Top with a generous dollop of lemon ricotta and spoon the berry compote over the top. Garnish with fresh mint leaves or a dusting of powdered sugar for an elegant finish.

Chef’s Tip: For an extra indulgent touch, drizzle with maple syrup or add a handful of toasted nuts for crunch.