Mother’s Day Mini Dutch Pancakes with Cherries & Almond Ricotta Mousse

Mother’s Day Mini Dutch Pancakes with Cherries & Almond Ricotta Mousse is a side dish that serves 12. One portion of this dish contains roughly 13g of protein, 22g of fat, and a total of 392 calories. For $1.75 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by The Noshery. A mixture of vanillan extract, almonds, bread flour, and a handful of other ingredients are all it takes to make this recipe so delicious. 59 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 57%. Try Ricotta Mousse With Balsamic-pepper Cherries, Ricotta Mousse With Balsamic-black Pepper Cherries, and Almond Dutch Baby with Ricottan and Jam for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine cherries, honey, sugar, lemon juice and vanilla in a bowl, stir until the cherries are evenly coated. Heat a large skillet over medium-high heat. Add cherry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.Using a stand mixer or electric beater, beat the ricotta and almond extract until smooth and creamy.In a separate bowl, using a stand mixer with a whisk attachment or an electric hand mixer, whisk the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks, being careful not to curdle. Working in batches, gently fold the cream mixture into the ricotta mixture. Once it's all combined, set aside in the refrigerator.Preheat oven to 400 F. Place 2 large muffin pans (6 molds) in the oven while it preheats. In a large bowl whisk together eggs, vanilla paste, lemon zest and milk. Beat in flour and granulated sugar until well combined.Drop 1/2 tablespoon of butter into each mold, let melt. Divide batter into the molds, filling each less then half way full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.Serve pancakes filled with cherries, topped with a dollop of ricotta mousse and garnished with toasted almonds.

 

Step by step:

1. Combine cherries, honey, sugar, lemon juice and vanilla in a bowl, stir until the cherries are evenly coated.

2. Heat a large skillet over medium-high heat.

3. Add cherry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.Using a stand mixer or electric beater, beat the ricotta and almond extract until smooth and creamy.In a separate bowl, using a stand mixer with a whisk attachment or an electric hand mixer, whisk the cream until thick.

4. Add the powdered sugar and continue to beat until the cream holds stiff peaks, being careful not to curdle. Working in batches, gently fold the cream mixture into the ricotta mixture. Once it's all combined, set aside in the refrigerator.Preheat oven to 400 F.

5. Place 2 large muffin pans (6 molds) in the oven while it preheats. In a large bowl whisk together eggs, vanilla paste, lemon zest and milk. Beat in flour and granulated sugar until well combined.Drop 1/2 tablespoon of butter into each mold, let melt. Divide batter into the molds, filling each less then half way full.

6. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.

7. Serve pancakes filled with cherries, topped with a dollop of ricotta mousse and garnished with toasted almonds.

Nutrition Information:

covered percent of daily need