- 4
- 20 mins
- 30 mins
Ingredients
- croutons:
- 4 oz ciabatta loaf, cut into 1' cubes
- 3 T. unsalted butter, melted
- 1 1/2 T. vanilla sugar
- vanilla sugar:
- 2 c. sugar
- 1 vanilla bean
- syrup:
- 1 md. orange
- 1 lg. lemon
- 1/2 c. sugar
- 1 c. blueberries, blackberries, raspberries
- 8 strawberries, hulled and quartered
- ricotta:
- 1 1/2 c. ricotta
- 3 tsp orange zest
- 1 tsp lemon zest
- 1 t. vanilla sugar
- mint leaves *optional
Preparation
Step 1
1) make vanilla sugar by placing sugar in food processor. with a paring knife,slice vanilla bean in half lengthwise. add vanilla seeds to sugar. pulse 10 -15 times. chop vanilla bean into small pieces and put in mason jar; add sugar mix from processor. shake before each use.
2)preheat oven to 400. in md. bowl toss together bread cubes and butter. add vanilla sugar and toss til coated. arrange in a single layer on parchment paper and bake til golden brown, 8-10 minutes. cool before using
3) to make syrup: in small saucepan bring juices from orange, lemon and the sugar to a simmer over a md. low heat. stir til sugar dissolves, about 2-3 minutes. add berries and simmer til fruit softens, about 6-8 minutes. cool syrup to room temp.
4) ricotta: combine all the ingredients in bowl; mix well
5) divide ricotta into individual bowls, spoon syrup on top, add croutons and top with fresh mint