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Pancakes with berries and ricotta
Ingredients
Utensils
2 ovens, 2 bowls, baking sheet, baking dish, 2 saucepans, 2 wooden spoons, cutting board, knife, fine strainer, blender or food processor, 3 rubber spatulas, jug, 2 hand mixers with beaters, piping bag, sieve, 2 bowls (large), frying pan, spatula, plate (for serving)
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Step 1/ 11
- oven
Gather ingredients and preheat oven to 190°C
Step 2/ 11
- 4¾ strawberries
- ⅜ tbsp extra-virgin olive oil
- micro herbs
- bowl
- baking sheet
- baking dish
- oven
Roasted Strawberries - place strawberries, oil and salt in a mixing bowl, and toss together. Pour onto a lined baking tray, roast strawberries for 20-25 minutes at 190°C, or until slightly caramelized, but still firm enough to keep their shape.
Step 3/ 11
- ¼ tsp salt
- 180 g mixed berries (frozen)
- 12 g brown sugar
- ⅜ tsp cinnamon
- ⅜ tsp vanilla extract
- saucepan
- wooden spoon
Start to make berry cinnamon puree. Place frozen mixed berries, sugar, cinnamon, vanilla extract and water in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until sugar has dissolved
Step 4/ 11
- ⅜ tbsp water
- water
- saucepan
- wooden spoon
Once roasted, remove strawberries from the oven, and allow to cool. Continue making puree - simmer over medium-high heat, stirring occasionally, for 5 minutes or until berries have softened. To achieve your desired consistency, use more water to create a thinner sauce, or cornflour to thicken. Ensure any cornflour is mixed in and cooked through, and set berry cinnamon compote aside to cool.
Step 5/ 11
- 1¼ egg whites
- berries
- cutting board
- knife
Prepare fresh fruit to serve - cutting banana into slices and strawberries in halves.
Step 6/ 11
- fine strainer
- blender or food processor
- rubber spatula
- jug
Once berry compote has cooled, using a blender or food processer, ensure the compote is a smooth consistency - that of a puree. Put through a mesh strainer in order to remove seeds (optional) and set aside in a jug.
Step 7/ 11
- ⅜ tbsp extra-virgin olive oil
- ¼ tsp salt
- 150 g ricotta cheese
- bowl
- hand mixer with beaters
- piping bag
Make whipped ricotta - place ricotta, honey and remaining salt in a bowl and beat with an electric mixer until light and fluffy. Transfer to a piping bag with a medium nozzle.
Step 8/ 11
- cornflour
- 50 g flour
- ⅜ tbsp baking powder
- 100 ml milk
- sieve
- bowl (large)
- rubber spatula
Begin to make pancakes by sifting the flour and baking powder into a large bowl, and stirring in milk and egg yolk until smooth.
Step 9/ 11
- 1¼ egg yolks
- bowl (large)
- hand mixer with beaters
- rubber spatula
In a large bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites into the batter. Fold in remaining whites until no streaks remain.
Step 10/ 11
- frying pan
- spatula
Heat a lightly oiled frying pan over medium heat. Cook pancakes, ensuring they are all the same size (approx. 10cm diameter), until golden brown on both sides.
Step 11/ 11
- banana
- plate (for serving)
Plate up the dish. Start by stacking pancakes on a black plate, with a thin layer of whipped ricotta between each pancake. Pipe on whipped ricotta, add roasted strawberries and fresh fruit. Top with micro herbs and add berry puree.
Enjoy your meal!
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