Servings: 1 serving
Equipment
Ingredients
- Artisanal brioche loaf spelt, ancient grains, multigrain, rye, or buckwheat flour, sweetened with honey, maple syrup, agave, or coconut sugar
- Ghee or coconut oil 1 teaspoon
- Fresh ricotta 1 cup
- Honey or maple syrup 2 tablespoons
- Organic lemon zest and 1 tablespoon juice
- Fresh raspberries
- Choice of sattvic sweetener honey, maple syrup, agave, or coconut sugar for the raspberry jam
Instructions
- Source a high-quality, pre-made brioche loaf from an artisanal bakery, ensuring it is composed of sattvic ingredients such as spelt, ancient grains, multigrain, rye, or buckwheat flour, and sweetened with honey, maple syrup, agave, or coconut sugar.
- Slice the brioche bread into 1-inch thick pieces, ensuring a consistent size for even toasting.
- In a heavy-bottomed skillet, heat a teaspoon of ghee or coconut oil over medium heat until fully melted and hot.
- Gently place the brioche slices in the skillet, toasting them for 2-3 minutes on each side, or until they achieve a golden-brown crust with a soft, warm center.
- In a mixing bowl, combine one cup of fresh ricotta with two tablespoons of honey or maple syrup, stirring until fully incorporated and the ricotta has a lightly sweetened taste.
- Zest one organic lemon, avoiding the pith, and add it to the ricotta mixture, along with a tablespoon of lemon juice for a balanced citrus flavor.
- Gently fold the lemon zest and juice into the ricotta, being careful not to overmix, which could cause the cheese to become runny.
- Prepare a homemade raspberry jam using fresh raspberries, gently cooked with a little water and a choice of sweetener listed on medium-low heat until the fruit breaks down and the mixture thickens. Strain through a fine sieve if a smoother texture is desired.
- Once the brioche is toasted and the ricotta mixture and raspberry jam are prepared, allow all components to cool for 5-10 minutes; the jam should be room temperature, and the brioche warm to the touch.
- To assemble, spread a generous portion of the lemon ricotta onto one side of the brioche toast, creating an even layer that covers the bread’s surface to the edges.
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06/10/2024 10:45 am GMT
