brioche School has started and that is the first sign of summer winding down. But, summer isn’t over yet and there is still plenty of time to fire up the grill.
When grilling out most immediately think about throwing some burgers, hot dogs or steaks on the grill and serving them up with a few sides. But, what about dessert? And, I’m not talking about the cake from the supermarket deli. I’m talking about grilled brioche topped with fresh berries and whipped vanilla ricotta.
more grilled dessert love
- 6 slices brioche bread (can also use challah or pound cake)
- 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
- mint leaves
- 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.
- 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.
- Heat grill to medium-high heat. Place brioche on the grill until lightly toasted and has grill marks, about 10 - 15 seconds.
- Spread ricotta cheese on grilled brioche slices. Divide berries evenly among brioche slices, drizzle with honey and garnish with mint leaves.