Process

Add ricotta, yoghurt and vanilla essence to a bowl and mix with enough sugar to taste, then set aside.

Whisk the whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a bowl and stir through the vanilla. Cut your brioche buns in half.

Spread the ricotta mixture over the base of the brioche buns, keeping within the edges as a border – dollop over the lemon curd. Brush the edges of the brioche with the egg wash and pop into the oven until the edges of the brioche are gloriously golden and the ricotta and lemon curd mixture feels slightly set.

Mix the blueberries, syrup and mint sprigs together and spoon over each bun. Serve your completed lemon brioche hot for a warming, sweet treat.

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