Sort ingredients
marlee.mm
QR Code
Listen
Pdf
Combine ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. You could also use egg beaters or your whisk and a bit of arm muscle (but you may need the cream cheese to be at room temperature for this). Place whipped ricotta in a piping bag.
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Place onto serving plates, then pipe the ricotta onto the croissant halves in an extremely satisfying side to side pattern.
Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta.
Scatter over lavender and thyme. Let honey cool for a minute or two, eat and enjoy.