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1
Melt the butter in a small saute pan over medium heat.
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2
Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown.
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3
Sprinkle with the fleur de sel, add the maple syrup and keep warm.
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4
Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates.
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5
Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta.
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6
Place a slice of toasted brioche on each plate and serve warm.
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7
Set a medium-meshed sieve over a deep bowl.
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8
Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
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9
Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt.
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10
Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot).
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11
Turn off the heat and stir in the vinegar.
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12
Allow the mixture to stand for one minute until it curdles.
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13
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl.
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14
Allow it to drain at room temperature for 20 to 25 minutes.
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15
The longer you let the mixture drain, the thicker it will be.
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16
Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid.
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17
Use immediately or cover with plastic wrap and refrigerate.
