- 60g fresh ricotta
- 20g white chocolate, chopped
- 2 slices white bread
- 15g butter, at room temperature
- 2 tablespoons frozen raspberries
- Icing sugar mixture, to dust
Preheat a jaffle or sandwich maker. Combine the ricotta and chocolate in a small bowl.
Spread one side of each bread slice with butter. Place a slice, butter-side down, in the preheated jaffle maker. Top with the ricotta mixture and sprinkle with raspberries. Top with remaining bread slice, butter side up. Cook for 4-5 minutes or until golden. Remove from jaffle maker and place on a work surface. Slice and dust with icing sugar to serve.