Monday, April 23, 2012

Chocolate - White Chocolate, Raspberry & Ricotta

Oh my nom, this is awesome. I did not expect this one to turn out so well. This is the best desert style toastie ever! The crispness of the bread really compliments the softness of the filling. I was tempted to use puff pastry instead of bread. I am glad that I did not because the pastry would have taken something away from the simplicity of this toastie.

The ratios between the raspberries, white chocolate, and ricotta are perfect. Whilst it is a desert toastie, it is not as sweet as you would expect. A slight dusting of icing sugar would make this dish look stunning, but to be honest, I do not think it needs the extra sugar.

White Chocolate, Raspberry & Ricotta

Makes: 2 toasties

  • 120g fresh ricotta
  • 40g white chocolate, chopped
  • 4 tbsp. frozen raspberries
  • 4 slices of white bread
  • butter

Place the raspberries on top of the
ricotta and chocolate mixture.
  1. Butter each of the four slices of bread and remove the crusts.
  2. Combine the ricotta and white chocolate in a small bowl.
  3. Preheat the toastie maker.
  4. Place one slice of bread, butter side down, onto the bottom grill plate.
  5. Spoon half of the ricotta mixture onto the centre of the bread and top with half of the raspberries.
  6. Place the top piece of bread onto the mixture, butter side up.
  7. Repeat steps 4 to 6 for the other grill plate.
  8. Gently close the lid and allow to toast for approximately 3 minutes, or the bread is golden brown.

  • The variations to this recipe are endless. You could replace the raspberries with blackberries, blueberries, strawberries, passion fruit pulp etc. If you do not have fresh berries, you could use jams or other preserves instead.

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