Grilled Brioche with Mixed Berry and Vanilla Ricotta
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Cook time: 
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Serves: 6
A simple dessert of grilled brioche with whipped vanilla ricotta and sweet berries soaked in orange liquor.
  • 6 slices brioche bread (can also use challah or pound cake)
  • Berries
  • 2 pints blueberries
  • 2 pints blackberries
  • 2 pints raspberries
  • ¼ cup sugar
  • 1 tablespoon orange liquor (Grand Mariner or Cointreau)
  • ½ teaspoon ginger powder
  • Vanilla Ricotta
  • 1 15 oz container whole milk ricotta
  • 1 vanilla bean, or 1 teaspoon pure vanilla extract
  • Garnish
  • honey
  • mint leaves
  1. Rinse berries in a colander. In a large container with an airtight lid combine berries, sugar, orange liquor and ginger powder. Gently toss until well combined, cover and place in the refrigerator.
  2. Scoop out ricotta cheese into a bowl or food processor. Reserve the ricotta cheese container. Using a small sharp paring knife cut the vanilla bean in half lengthwise. Using the back of the tip of the knife scrape the inside of the vanilla bean halves to remove the caviar. Add the vanilla bean caviar to the ricotta cheese. Process or beat with a hand mixer until smooth. Place vanilla bean ricotta back into the container, cover and refrigerate.
  3. Heat grill to medium-high heat. Place brioche on the grill until lightly toasted and has grill marks, about 10 - 15 seconds.
  4. Spread ricotta cheese on grilled brioche slices. Divide berries evenly among brioche slices, drizzle with honey and garnish with mint leaves.
If you cannot find brioche, you can use challah bread or pound cake. Pound cake will take a little longer to toast because of the moisture.
Recipe by The Noshery at