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.