Baked ricotta with white chocolate

500g ricotta cheese
1 jumbo egg, beaten
50g caster sugar
50g white chocolate, grated
125g fresh raspberries to garnish
Honey, to drizzle
Toasted waffles, to serve

1. Preheat oven to 160°C. Grease
a 23cm loaf tin. Place the ricotta in a bowl, add the egg and mix well. Stir through sugar and white chocolate.
2. Spoon mixture into the loaf tin, bake for 30–35 minutes, remove and allow to cool completely. Refrigerate overnight before unmoulding.
3. To serve: top ricotta with raspberries and drizzle with honey. Serve with toasted waffles.