Whipped ricotta toast with apple
Ingredients
for 10 pieces
250 g | ricotta |
100 g | mascarpone |
½ tbsp | vanilla paste |
1 | organic lemon, use grated zest and 1 tbsp of juice |
30 g | sugar |
2 tbsp | water |
1 | red-skinned apple, cut into cubes |
1 tbsp | butter |
2 pinch | nutmeg |
320 g | butterzopf bread, in 10 slices, toasted |
40 g | pine nuts, roasted |
How it's done
Ricotta
Using the whisk on a mixer, combine the ricotta, mascarpone, vanilla, lemon zest and juice in a bowl until the mixture is creamy. Transfer the mixture to a piping bag and chill for approx. 30 mins.
Apples
Boil the sugar and 1 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the diced apple and the remainder of the water, mix. Mix in the butter and nutmeg.
Toast
Pipe the ricotta mixture onto the slices of bread. Top with diced apple and pine nu
Show complete recipe