Whisky Seville Marmalade Souffle
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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
Instructions
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