Ricotta cheesecakes with raspberry sauce
2 servings
30 minutes
Ricotta cheese pancakes with raspberry sauce are a refined delicacy of European cuisine, combining a delicate texture and sophisticated flavor. Unlike traditional cottage cheese pancakes, ricotta gives them lightness and velvetiness. The raspberry sauce adds a bright tanginess, creating the perfect balance of sweet and fresh. This dessert is especially good in the morning, complementing a cup of aromatic coffee or tea. Due to its simplicity in preparation, it easily becomes a favorite dish on your table, delighting loved ones with its elegance. Serving with powdered sugar makes the pancakes even more appetizing, turning them into a true gastronomic joy.
1
Prepare the ingredients.
2
Add 1 yolk to the ricotta.
- Egg yolk: 1 piece
- Ricotta cheese: 200 g
3
Add a pinch of salt.
- Salt: pinch
4
Add 1 teaspoon of sugar.
- Sugar: 2.5 tablespoons
5
Add a pinch of vanillin.
- Vanillin: pinch
6
Add 2 tablespoons of flour. Mix until smooth.
- Wheat flour: 2 tablespoons
7
Pour the batter into molds and bake for 20-25 minutes at 180 degrees.
8
Combine 150 grams of frozen raspberries, 2 tablespoons of sugar, and 50 ml of water in a saucepan.
- Frozen raspberries: 150 g
- Sugar: 2.5 tablespoons
- Water: 50 ml
9
Bring to a boil and simmer for 5-7 minutes, stirring constantly.
10
Whip the raspberry sauce in a blender.
11
Strain the sauce through a sieve to separate the raspberry seeds.
12
Take the ready syrniki out of the oven.
13
Serve ricotta pancakes with raspberry sauce, dusted with powdered sugar before serving.
- Powdered sugar: to taste