Honey, Lemon & Ricotta Stuffed HK French Toast by kasimjhardaway

Kasim Hardaway

Recipes

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Honey, Lemon & Ricotta Stuffed HK French Toast

kasimjhardaway

Cook

18 min

You asked, I answered: Honey, Lemon & Ricotta Stuffed HK French Toast –– a creation with both sweet & savory notes. It incorporates fresh lemon, both juice & zest, raw honey, vanilla as well as ricotta cheese. The combination of those ingredients, along with a pinch of salt, creates the savory & sweet filling. Like my other HK French Toast creations, it is fried to golden perfection, coated with sugar then bruleed until crisp. The topping is just as delicious. A fresh & bright blueberry compote spiced with red pepper flakes. The recipe makes one 3 to 4 stack french toast –– it can be shared between two but quite honestly, I devour the entire thing myself. If you would like to order the special tools needed for the recipe, I've included them below –– torch: https://amzn.to/3LWket5 (https://amzn.to/3LWket5)

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1 serving

US

original

metric

Picture for Honey, Lemon & Ricotta Stuffed HK French Toast

1 serving

US

original

metric

Ingredients

2 eggs

1 c milk

3 - 4 slices of white bread

¼ c ricotta cheese

¾ c honey, divided

1 tsp lemon juice

½ zest from small lemon

½ tsp vanilla extract

powdered sugar

¼ tsp salt

¼ c sugar

vegetable oil

for the spiced blueberry compote

2 tsp lemon zest

2 tbsp lemon juice

½ tsp red pepper flakes

½ c sugar

1 ½ tbsp cornstarch

⅓ c water, divided

2 c fresh blueberries

Tools

bowl

deep pot

torch

whisk

drying rack

plate

pot

Directions

Step 1

In a small bowl, stir together ricotta cheese, 2 tablespoons of honey, lemon zest, lemon juice & salt. Set aside.

¼ cup ricotta cheese

¾ cup honey, divided

½ zest from small lemon

¼ tsp salt

1 tsp lemon juice

bowl

Step 2

Start by removing a square from one slice of bread. Set it aside. Spread 1 tablespoon of honey on another slice of bread. Top that slice with the slice that has the square removed. Fill the cavity with the prepared ricotta filling. Spread honey on the sides. Spread honey on the final slice of bread & place it on top. Cut off the crusts. Set aside.

3 - 4 slices of white bread

¾ cup honey, divided

Step 3

In a bowl, whisk eggs, milk & vanilla extract until it's well combined. Quickly dunk the toast into the batter (3-4 seconds per side) & ensure that all sides have been submerged.

2 eggs

1 c milk

½ tsp vanilla extract

bowl

Step 4

Add the oil to a deep pot & heat to 190°C. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. As it slightly cools, place the toast in a bowl or plate with sugar & coat all sides. Place on a plate & brûlée.

vegetable oil

¼ c sugar

deep pot

drying rack

plate

torch

Step 5

If desired, top with my spiced blueberry compote & dust with powdered sugar.

powdered sugar

Step 6

for the spiced blueberry compote

Step 1

To a bowl, add cornstarch & 3 tablespoons of water. Whisk well to combine & set aside. Combine all of the ingredients (including the remaining water) for the sauce in a pot or pan, along with the cornstarch slurry, over medium heat. Stir constantly until mixture comes to a low boil. Cook & occasionally stir for an additional 5 minutes or until thickened. Remove from heat & allow to cool slightly.

1 ½ tbsp cornstarch

⅓ c water, divided

2 tsp lemon zest

2 tbsp lemon juice

½ tsp red pepper flakes

½ c sugar

2 c fresh blueberries

bowl

whisk

pot

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