Ricotta-Orange-Blaubeer-Kitchen

Name: Ricotta-Orange-Blaubeer-Kitchen
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 untreated orange; 80 g frozen blueberries; 2 TABLESPOONS + 15 g butter; 100 g Flour; 1 coated Tsp Baking Powder; 1 package Bourbon vanilla sugar; 1 pinch Salt; 1 egg (size S); 100 ml Buttermilk; 2 TABLESPOONS Ricotta cheese; 2 TABLESPOONS clarified butter; 40 g Sugar; 80 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 untreated orange
80 g frozen blueberries
2 TABLESPOONS + 15 g butter
100 g Flour
1 coated Tsp Baking Powder
1 package Bourbon vanilla sugar
1 pinch Salt
1 egg (size S)
100 ml Buttermilk
2 TABLESPOONS Ricotta cheese
2 TABLESPOONS clarified butter
40 g Sugar
80 g Whipped cream
7-10 Tbsp Mint

Directions

1
Wash the orange thoroughly and remove the peel in strips with a zest ripper. Set aside the zests. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze the juice out of the parting skins, collect it and put it aside. Cut orange fillets in half. Rinse blueberries briefly with hot water. Melt 2 tbsp. butter. Mix flour, baking powder, vanilla sugar and salt.
3
Whisk egg and orange juice with a whisk. Stir in buttermilk and liquid butter. Stir the flour mixture into the mixture by the spoonful. Finally, stir in the ricotta. Mix everything to a smooth dough.
4
Heat 1 tablespoon of clarified butter in a large coated pan. Add about 6 small cakes (each with about 1 1/2 tbsp. dough) by the spoonful, spread some blueberries and 1/2 orange filet on each.
5
Fry the pancakes (approx. 6 cm Ø) on each side for approx. 2 minutes until golden brown. Remove and keep warm. Fry the rest of the dough in >rest of lard in the same way. Heat the sugar in a pan and let it caramelize until golden.
6
Add the cream and simmer at low heat until the caramel has combined into a smooth sauce. Add 15 g butter. Arrange cake and sauce on a plate. Decorate with orange fillets, orange zest and mint.