White chocolate & raspberry ricotta jaffle

• 60g fresh ricotta
• 20g white chocolate, finely chopped or grated
  
• 2 slices white bread
• 15g butter, at room temperature
• 2 tbs frozen raspberries

Preheat sandwich maker. Combine the ricotta and chocolate in a small bowl. Spread one side of each bread slice with butter. Place a slice, butter-side down, in the preheated jaffle maker. Top with the ricotta mixture and sprinkle with raspberries. Top with remaining bread slice, butter side up. Cook for 4-5 minutes or until golden. Serves 1