Ricottanockerln with bananas and lemon syrup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   For the dumplings peel 1 banana and crush it well with a fork. Cut the rind off the toast. Grate bread finely. Mix banana, bread, ricotta, egg yolks, 1 tbsp. sugar, 1 tbsp.

2. 2

   lemon juice and vanilla sugar and let it swell for about 15 minutes. Add 2 tablespoons of dumplings. Heat butter in a coated pan. Fry the dumplings over medium heat for about 10 minutes, turning them over. Bring the skin, juice and 2 tablespoons of sugar to the boil and reduce to a syrupy boil. Wash the lemon balm, shake dry, pluck leaves from the stalks and cut into strips, except for something for decoration. Peel the rest of the banana and cut into slices. Turn in 1 tablespoon of sugar. Take the finished dumplings out of the pan and roll them in 2 tbsp. sugar.

3. 3

   Peel the rest of the banana and cut into slices. Turn in 1 tablespoon of sugar. Take the finished dumplings out of the pan and roll them in 2 tbsp. sugar. Sauté the banana slices in the frying fat briefly while turning and sprinkle with lemon balm. Arrange gnocchi and banana slices on plates. Decorate with lemon balm

4. 4

   Por photo: waiting time about 15 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
44 g

FATS
19 g

PROTEINS
10 g