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{"id":6499,"date":"2020-08-20T11:55:51","date_gmt":"2020-08-20T01:55:51","guid":{"rendered":"https:\/\/essentialsmagazine.com.au\/?p=6499"},"modified":"2022-11-02T08:57:31","modified_gmt":"2022-11-01T21:57:31","slug":"french-sourdough-toast-with-beechworth-honey-lemon-ricotta-whip-thyme-roasted-blackberries-rockmelon-ribbons","status":"publish","type":"post","link":"https:\/\/essentialsmagazine.com.au\/recipes\/french-sourdough-toast-with-beechworth-honey-lemon-ricotta-whip-thyme-roasted-blackberries-rockmelon-ribbons\/","title":{"rendered":"French Sourdough Toast with Beechworth Honey, lemon ricotta whip, thyme-roasted blackberries & rockmelon ribbons"},"content":{"rendered":"

Beechworth<\/a> Honey has long been at the forefront of championing Australian<\/a> honey and Australian varietal honeys. The business was created 25 years ago by husband and wife team Steven and Jodie Goldsworthy in Beechworth in North East Victoria<\/a>. Their Australian varietal honeys are made by the bees collecting the nectar of native<\/a> trees in flower \u2013 mainly eucalypts but also other species, such as banksia and macadamia. Beechworth Honey has more than 500 hives in bushland across Australia. The honeys produced are unique and pristine, free of any agricultural pesticides, and truly delicious.<\/p>\n

French<\/a> Sourdough Toast with with lemon ricotta whip, thyme-roasted blackberries & rockmelon ribbons<\/strong><\/p>\n

Serves 2<\/strong><\/p>\n

French Toast<\/strong><\/p>\n

4 x 1cm thick slices of
\nfresh sourdough bread<\/a>
\n160ml full cream milk
\n3 eggs, slightly whisked
\n\u00bc cup Beechworth Honey\u2019s Bee Fruity
\nBlue Gum Honey
\nPinch ground cinnamon
\n60g unsalted butter<\/p>\n

Method<\/strong><\/p>\n

1. In a large bowl combine the milk, eggs, honey and cinnamon. Whisk until well combined.<\/p>\n

2. Dip the slices of sourdough into the egg mixture to coat evenly.<\/p>\n

3. In a frying pan, over a medium heat, melt half the butter then cook 2 slices of egg-coated bread, cooking<\/a> for 2-3 minutes on each side until golden. Next add the remaining butter and cook the second batch of sourdough slices.<\/p>\n

Ricotta Whip<\/strong><\/p>\n

250g ricotta cheese<\/a>
\nZest and juice of 1 large lemon
\n1 tsp vanilla bean paste
\n1 tbsp Beechworth Honey\u2019s Bee Fruity Blue
\nGum Honey<\/p>\n

Method<\/strong><\/p>\n

1. Place all ingredients into a large mixing bowl and whisk vigorously until well combined and ricotta becomes light and fluffy.<\/p>\n

Thyme-roasted Blackberries<\/strong><\/p>\n

250g punnet fresh blackberries
\n6 sprigs fresh thyme
\n2 tbsp Beechworth Honey\u2019s Bee Fruity
\nBlue Gum Honey<\/p>\n

Preheat oven to 180C<\/strong><\/p>\n

Method<\/strong><\/p>\n

1. Line a baking tray with greaseproof paper and evenly scatter the blackberries on top.<\/p>\n

2. Place thyme sprigs randomly on top of the berries and drizzle with honey.<\/p>\n

3. Bake for 5-10 minutes until the berries collapse slightly.<\/p>\n

4. Remove from oven; allow to cool slightly.<\/p>\n

To Serve<\/strong><\/p>\n

Use a vegetable peeler to make 20 rockmelon ribbons (10 per plate).
\nBee Fruity Blue Gum Honey (to drizzle)<\/p>\n

Arrange your French toast pieces on 2 plates, top each with thyme roasted blackberries and rockmelon ribbons. Spoon a generous amount of ricotta whip onto each plate. Drizzle with honey.<\/p>\n

\"Beechworth
Beechworth Honey’s Bee Fruity Blue Gum Honey<\/figcaption><\/figure>\n

For more information visit beechworthhoney.com.au <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Beechworth Honey has long been at the forefront of championing Australian honey and Australian varietal honeys. The business was created 25 years ago by husband and wife team Steven and Jodie Goldsworthy in Beechworth in North East Victoria. Their Australian varietal honeys are made by the bees collecting the nectar of native trees in flower<\/p>\n","protected":false},"author":43,"featured_media":6503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[47,11],"tags":[],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/essentialsmagazine.com.au\/wp-content\/uploads\/2022\/08\/French-Sourdough-Toast-with-Beechworth-Honey.jpg?fit=1472%2C1472&ssl=1","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/6499"}],"collection":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/comments?post=6499"}],"version-history":[{"count":3,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/6499\/revisions"}],"predecessor-version":[{"id":6505,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/6499\/revisions\/6505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/media\/6503"}],"wp:attachment":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/media?parent=6499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/categories?post=6499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/tags?post=6499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}