Directions

For the Batter

1. In a mixing bowl, using a fork or whisk, combine the half and half and eggs

2. Then add the vanilla extract, cinnamon, ½ tsp orange zest, 2 oz of squeezed orange juice and sugar and whisk to combine well.

The Cooking Part

1. In a pan over medium heat, add ½ tsp of butter and melt to coat the pan.

2. Then take a slice of brioche and put it in the batter bowl. Give the slice a couple turns in the bowl so that the batter soaks into the bread.

3. Place the soaked slice in the pan. It’ll need about a minute on the one side. Move it a bit with your spatula from time to time to ensure it’s cooking evenly.

   *Helpful hint, before you flip it drizzle just a bit more batter on that top side. The batter dries out and won’t have as much on it when you turn it over.

   Flip and cook for about another minute on the other side. Remove from heat and place on whatever you’re serving on.

4. Repeat this process for the other slices. Starting with ½ tsp butter in the pan for each new slice.

For the Ricotta Whip

1. In a mixing bowl place the ricotta, ½ tsp honey and the agave. Mix well with a wooden spoon.

Oooh Now We Plate

1. Cut the brioche slices diagonally and put them on a serving platter

2. Distribute the ricotta whip so that each slice has a dollop

3. Drizzle some El Corazon on top of each dollop of whip and then just drizzle the rest of it all over

4. Add a sprig of mint on each dollop and garnish throughout with berries

5. Sprinkle powdered sugar on top, distributing it throughout

6. Drizzle all over with 1 tsp of honey