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Serves: 4
Total Time: 15 minutes


8 slices fresh brioche bread
4 tablespoons Cass-Clay butter
2 cups fresh berries, such as strawberries and raspberries
3 tablespoons granulated sugar
1 tablespoon orange liqueur, optional
½ cup Cass-Clay heavy cream
¼ cup powdered sugar
1 cup Cass-Clay whole milk ricotta cheese
1 lemon, zested and juiced


Butter each slice of bread on both sides and fry on a griddle over low heat until golden brown.

Toss together the berries, granulated sugar, lemon juice and orange liqueur, if using. Let stand for 10–15 minutes.

Meanwhile, whip the heavy cream to soft peaks. Add in the powdered sugar and whip to medium peaks. Set aside.

Mix together the ricotta and lemon zest before folding in the whipped cream. Spoon onto toasted brioche and top with berries. Serve immediately.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at