Wednesday, 2 August 2006

Ricotta pancakes with warm sugared strawberries

Sugared strawberries
  • 500g strawberries, halved
  • 75g sugar
Pancakes
  • 250g ricotta
  • 15g sugar
  • nutmeg
  • 3 eggs, separated
  • 50g plain flour
  • pinch of salt
  • 30g butter
Heat the strawberries and sugar together in a saucepan over a low heat. Stir occassionally. The strawberries should release their juice. Let cool whilst preparing the rest.

Whisk ricotta, nutmeg, egg yolks, and 15g sugar in a large bowl. Then whisk in the flour with the pinch of salt.

Whisk the egg whites in a separate bowl until they form stiff peaks. Fold into the ricotta mixture using a cutting motion with a metal spoon.

Heat 10g of butter in a frying pan over a medium-low heat (30-40%). Drop three large spoonfuls of the mixture in the frying pan. Cook for about 2 mins per side. (or until golden brown). Repeat for the remaining mixture.

Quickly reheat the strawberries and serve warm over the pancakes.