Sweet Tooth Ricotta l'Abbaye Saint-Benoît
Ingredients
- 60 ml (1/4 cup) Ricotta l’Abbaye Saint-Benoît cheese, crumbled
- 250 ml (1 cup) fresh raspberries
- 45 ml (3 tbsp.) chocolate ganache
- Bread chosen: Brioche roll
Preparation
Slice the brioche roll in half. Toast the brioche halves in the toaster or in a panini press. Spread the chocolate ganache on one of the halves, top with fresh raspberries and cheese. Cover with the other half of the brioche roll.
Chocolate ganache
Ingredients
- 125 ml (1/2 cup) 35% cream
- 125 ml (1/2 cup) 70% cocoa dark chocolate
- 15 ml (1 tbsp.) roasted hazelnuts, chopped
Preparation
In a saucepan, heat the cream. Mix in the chocolate and stir gently with a wooden spoon until creamy. Mix in the hazelnuts. Set aside in the refrigerator until needed.
Suggestion
Try this recipe with: Le Noble or le riopelle de l'Isle.
Accompaniments
These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).
© Société des alcools du Québec, Montréal, 2007, 2012