- 4 crumpets
- 200 g ricotta
- 1 Florida Grapefruit, thinly sliced
- 3 tbsp. demerara sugar
- 1 tbsp. vegetable oil
- Honey for drizzling
- A few drops of vanilla extract (optional)
Mix the ricotta and vanilla extract in a bowl.
Heat a griddle pan and brush with the vegetable oil.
Place the grapefruit slices and sprinkle with the sugar.Leave for 2 minutes and then flip and cook the other side.Cook until slightly caramelised.
Toast the crumpets and spread with ricotta.
Top with Florida Grapefruit slices and drizzle with honey.