Lemon-Ricotta Unicorn Cakes with Blueberry Compote - Pickler & Ben



Lemon-Ricotta Bundles with Blueberry Sauce

Ingredients
Lemon-Ricotta Filling
container part-skim ricotta
3 tbsp. confectioners' sugar
1/2 tsp. grated lemon zest
1 tbsp. lemon juice
1/2 tsp. vanilla extract
Crêpes
large eggs
nonfat milk
1/2 c. all-purpose flour
2 tbsp. melted
2 tbsp. granulated sugar
1 tsp. vanilla extract
Blueberry Sauce
fresh blueberries
granulated sugar
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. grated lemon zest
1 roll green apple–flavor
Fruit by the Foot fruit leather
Garnish: extra confectioners' sugar
Directions
  1. Filling: Mix ingredients in medium bowl until blended. Scrape into a sieve set over a bowl, cover and refrigerate 4 to 6 hours, until excess liquid drains from ricotta.
  2. Meanwhile, make crêpe batter: Combine ingredients in a blender; process until smooth. Cover; let rest in refrigerator about 1 hour. You'll need sixteen 7-in. squares of wax paper.
  3. Crêpes: Lightly coat a 6-in. nonstick skillet (measure pan across bottom) with nonstick spray. Place skillet over medium-low heat until pan is hot. Add 2 Tbsp batter, tilt skillet and gently swirl until batter covers bottom. Cook 1 minute, or until underside of crêpe is lightly browned. Loosen edges with a spatula and flip crêpe over. Cook other side 30 seconds. Slide crêpe onto a square of wax paper. Repeat with remaining batter, lightly spraying skillet each time and stacking cooked crêpes between wax paper.
  4. Blueberry Sauce: Bring 2 cups of the blueberries and remaining sauce ingredients except lemon zest to a boil in a medium saucepan over medium-high heat. Cook 3 minutes, or until berries soften and release their juices. Transfer mixture to a blender and purée; scrape through a fine-mesh sieve to remove seeds. Stir in lemon zest and reserve.
  5. To assemble: Discard drained liquid from filling. Unroll fruit leather and cut twelve 8-in.-long, 1/4-in.-wide strips. Place a rounded Tbsp ricotta filling in center of a crêpe. Gather up edges to form a small bundle and tie with a strip of fruit leather. Make 11 more bundles.
  6. To serve: Place 2 bundles on each plate. Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries. Dust with confectioners' sugar, if desired. Serve immediately.
  7. Total time includes draining ricotta.
  8. You can make filling, crêpes and sauce up to 2 days ahead and refrigerate. Bring crêpes and sauce to room temperature before assembling.





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Date: 07.12.2018, 18:03 / Views: 32135