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Raspberry Stuffed French Croissants

Raspberry sprinkled Croissants imported from France stuffed with raspberries and ricotta cheese. INGREDIENTS 200g fresh ricotta or smooth ricotta 1/2 cup (125ml) thickened cream 125g fresh or frozen raspberries 2 Free Range Eggs 1/3 cup (80ml) thickened cream, extra 1 teaspoon vanilla bean paste 20g butter 4 French Raspberry Croissants, split 1/3 cup (110g) Barkers raspberry jam Maple syrup, to serve Extra fresh raspberries, to serve
METHOD Step 1 Place the ricotta and cream in a small bowl. Stir until well combined. Fold in the raspberries. Step 2 Whisk the egg, extra cream and vanilla in a medium bowl. Step 3 Melt half the butter in a large frying pan over medium heat. Dip half the croissant halves in the egg mixture for 10 secs to soak. Add the croissant halves to the pan and cook for 3 mins each side or until lightly browned. Transfer to a plate. Repeat with remaining croissant halves, egg mixture and butter. Step 4 Divide the croissant bases among serving plates. Spread with jam and top with ricotta mixture. Top with croissant tops. Drizzle with maple syrup and sprinkle with extra raspberries to serve.

Use coupon code WELCOME10 for 10% off your first order.


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