French Brioche with Rhubarb Coulis and Choc Orange Ricotta and Alpukat Beating

Ingredients

Rhubarb coulis
1 cup rhubarb, washed and chopped
2 tablespoons brown sugar
1 tablespoon water


Brioche1 egg
½ teaspoon vanilla bean paste
2 tablespoons milk
3 thick slices brioche
25g butter

Choc orange ricotta 2 tablespoons ricotta
50g dark chocolate, grated
Zest of half an orange

Alpukat beating½ avocado
1 cup milk
1 tablespoon caster sugar
1 tablespoon pouring cream
¼ teaspoon cinnamon
1 sprig mint

To serve20g caster sugar, ground into powder (may be substituted with icing sugar)

Preparation: 30 minutes
Cooking: 10 minutes
Serves: 1

1. For coulis, place rhubarb, brown sugar and water into a saucepan and simmer for 3-4 minutes or until rhubarb is soft and syrup has thickened.

2. For French brioche, whisk egg, vanilla bean paste and milk in a bowl and dip both sides of brioche in mixture.

3. Heat butter in a frying pan over medium heat and fry brioche for 2-3 minutes each side or until golden.

4. For choc orange ricotta, combine ricotta, chocolate and orange zest in a bowl and stir until smooth.

5. For alpukat beating, blend avocado, milk, sugar and cream until smooth and fluffy. Decorate with cinnamon and a sprig of mint.

6. To serve, dust powdered sugar over brioche and dollop choc orange ricotta and rhubarb coulis on the plate. Accompany with alpukat beating.