Ingredients:

  • 250g whole milk ricotta cheese, strained
  • 30ml wildflower honey
  • 5ml lemon zest, finely grated
  • 2ml pure vanilla bean paste
  • 1 loaf uncut buttery brioche, cut into four 2-inch thick slices
  • 3 large eggs
  • 2 large egg yolks
  • 180ml heavy cream
  • 5g ground cinnamon
  • 30g unsalted butter
  • 150g fresh raspberries
  • 15ml aged balsamic vinegar
  • 15g granulated sugar

Instructions:

  1. In a bowl, whip the strained ricotta, wildflower honey, lemon zest, and vanilla bean paste until aerated and fluffy.
  2. Using a sharp paring knife, cut a horizontal slit into the side of each 2-inch brioche slice to create a pocket without cutting all the way through.
  3. Pipe or spoon approximately 2 tablespoons of the ricotta mixture into each bread pocket, pressing gently to seal.
  4. In a shallow bowl, whisk the eggs, yolks, heavy cream, and cinnamon until the custard is fully emulsified with no streaks remaining.
  5. Submerge each stuffed slice in the custard for exactly 45 seconds per side to create a velvety mantle without over-saturating the core.
  6. In a small saucepan over medium heat, simmer raspberries, balsamic vinegar, and sugar for 5-8 minutes until thickened into a glaze; strain if desired.
  7. Melt butter in a heavy-bottomed skillet over medium-low heat. Sear the brioche until mahogany-colored and caramelized on both sides. Finish in a 350°F oven for 3-5 minutes to ensure the ricotta center is molten.