French Toast With Quick Blackberry Compote and Lemon Ricotta Recipe

Ingredients

• For the Blackberry Compote:
• 8 ounces (225g) blackberries, carefully washed
• 3 tablespoons (40g) sugar, plus more to taste
• Pinch kosher salt
• 1 tablespoon (8g) finely grated zest and 1 tablespoon (15ml) fresh juice from 1 lemon, divided (reserve 2 teaspoons zest for ricotta), plus additional zest for garnish if desired
• For the Lemon Ricotta:
• 6 ounces (170g) high-quality fresh ricotta cheese (see note)
• Whole milk, as needed, for thinning ricotta
• For the French Toast:
• 6 large eggs
• 4 tablespoons (50g) sugar, plus more for sprinkling
• Pinch kosher salt
• Pinch ground cinnamon
• Pinch freshly grated cardamom or nutmeg
• 2 cups (450ml) whole milk
• 4 tablespoons (60g) unsalted butter, for the pan
• 8 (1/2-inch-thick) slices bread

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