
Ricotta spread: Mix the ricotta, double cream and 1 teaspoon of honey until a fine cream forms. Refrigerate.

Apricots: Quarter 2 apricots, cut 1 apricot into sixths. Heat 1 tablespoon of butter in a frying pan and mix in 1 tablespoon of sugar. Add the apricots to the pan and fry in the butter and sugar mixture until soft and golden brown. They should caramelize slightly in the sugar. Set aside.

French Toast: Cut white bread into two 3-4cm thick slices. Mix the egg, whole milk, vanilla extract and a pinch of salt. Dip the bread slices and let them soak in the egg mixture, about 10-30 seconds. The longer the bread is immersed, the richer and creamier the toast will be at the end.

Heat the remaining 1.5 tablespoons of butter in the frying pan until sizzling. Then fry the dipped toasts until golden brown on each side, about 3-4 minutes per side.

Completion: Spread the ricotta mixture generously, place the warm apricots on top, drizzle the remaining butter from the pan over it and spread a teaspoon of honey over it. Garnish with lavender flowers or mint. Voilà - Enjoy!