Ricotta & Raspberry Croissant Bake Recipe
Collect this Ricotta & Raspberry Croissant Bake recipe by Perfect Italiano. MYFOODBOOK.COM.AU | MAKE FREE COOKBOOKS
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Cooking tools:
- Food processor
- Baking dish
- Roasting pan
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Kettle
- Aluminum foil
- Parchment paper
- Plastic wrap
- Plate
Ingredients
- 250g Perfect Italiano Ricotta
- 2 tablespoons caster sugar
- 1 tsp vanilla bean paste
- 8 mini croissants
- 1/3 cup raspberry jam
- 500mls thickened cream
- 1/3 cup caster sugar
- 4 eggs
- 1 teaspoon vanilla bean paste
- 125g punnet fresh raspberries
- Icing sugar, to dust
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