Blueberry and Ricotta Brioche
1 cup ricotta
¼ cup mascarpone
1 teaspoon pure vanilla extract
½ cup fine sugar
1/3 jar of Artisan Edibles Blueberry Lavender Jelly
6 store bought brioche rolls or home baked
1 egg, lightly beaten
Demerara sugar, for sprinkling
Preheat the oven to 325 F degrees.
Place the ricotta, mascarpone, vanilla and caster sugar in a bowl and mix well to combine. Fold through the Blueberry Lavender Jelly.
Cut the tops of the brioche and remove some of the bread, leaving a ¼” border. Spoon the ricotta mixture into the brioche opening and place on baking sheet. Replace the tops and brush with beaten egg. Sprinkle with Demerara sugar. Bake for 25 minutes or until golden.