MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
- After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
- Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
- Preheat a griddle.
- In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
- Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
- Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
- What a flapjack!
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
STRAWBERRY COULIS
A nice fresh strawberry sauce. Great spooned over pound cake, ice cream, crepes or anything you would eat fresh fruit on. Adopted 2/05
Provided by Mysterygirl
Categories Dessert
Time 5m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Place fruit, sugar, lemon juice and liquor into blender and puree.
Nutrition Facts : Calories 24.7, Fat 0.2, Sodium 0.6, Carbohydrate 6, Fiber 1.2, Sugar 4.2, Protein 0.4
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