Baked Ricotta Pancake
Makes enough for: 2 people
Ingredients
For the ricotta
- 240 mls milk (you can use UHT milk)
- 120 mls cream (you can use UHT cream)
- 2.5 mls salt
- 30 mls lemon juice
For the baked ricotta pancake
- 125 g ricotta (use store bought if you don't want to make your own)
- 100 mls milk
- 2 eggs, separated
- 1 lemon, zest only
- 60 g fructose
- 60 g flour
- 2.5 mls baking powder
- 30 g salted butter
- caramalized apples to serve
Method
For the ricotta
- Place the milk, cream and salt into a saucepan and bring to the boil
- Immediately remove from the heat, add the lemon juice and stir gently until it starts to curdle
- Leave to cool
- Line a sieve with a double layer of muslin and set over a bowl
- Pour the curdled milk into the muslin and place in the fridge for 20 minutes
For the baked ricotta pancake
- Preheat the oven to 180° Celsius
- Place the ricotta and milk into a large mixing bowl
- Add the egg yolks, lemon zest and fructose and whisk until combined
- Add the flour and baking powder and whisk until combined
- Place the egg whites into a mixing bowl and whisk till still peaks form
- Gently fold into the batter, without knocking out the air
- Place the butter into an oven proof and microwave proof pie dish
- Melt the butter in the microwave until frothing *
- Swirl the butter over the bottom of the pie dish to distribute it
- Gently pour the batter into the dish and place into the oven
- Bake for 25 minutes then remove from the oven
- Tip out onto a serving board and top with caramalized apples
Notes
* if your dish can be used on the stove top then do this on the stove if you don't want to use a microwave.
Drizzle with honey if not serving with caramelized apples.