Creamy as anything maple syrup cheesecake frosting lightly spiced with cinnamon, nutmeg and vanilla, whipped to perfection, and piped over a lightly toasted croissant, scattered over fresh berries, thyme and chopped pistachios. Yum!
- 2 (bakery bought) croissants
- 220g cream cheese softened
- 1/2 cup mascarpone cheese
- 1 tsp vanilla bean paste or extract
- 2 cups of berries (I used blueberries and blackberries)
- ⅓ cup pistachios, chopped
- Edible flowers (optional)
Instructions
- Combine cream cheese, mascarpone, cinnamon, nutmeg and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
- Place whipped ricotta in a piping bag, then place the piping bag in the fridge for 30 mins to chill (if you can’t wait that long it’s fine it’ll just be a bit runnier, still yum).
- Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly
- Pipe the cheesecake frosting onto the croissant halves, top with berries and thyme leaves, edible flowers and chopped pistachios.
