Ricotta cheesecakes with lemon cream and raspberry sauce
6 servings
40 minutes
Ricotta pancakes with lemon cream and raspberry sauce are an exquisite version of a traditional Russian dish. The delicate ricotta gives the pancakes an airy texture, while the lemon cream adds a subtle tang and softness. The raspberry sauce completes the flavor with a bright fruity note. This dish is perfect for both a morning meal and an elegant dessert.
1
Before making syrniki, you can prepare lemon cream and raspberry puree. To make raspberry puree, mash the raspberries. Then place the resulting puree and sugar (20 grams) in a saucepan, mix and simmer for about 5 minutes until it reaches a sauce consistency. Remove from heat and let cool.
- Raspberry: 200 g
- Sugar: 80 g
2
To make lemon cream, squeeze the lemon and pour it into a saucepan. Add sugar (40 grams) and butter. Place on low heat and boil for a few minutes, then remove from heat and carefully start adding eggs while whisking everything together. Return the saucepan to low heat and mix for a few more minutes. Then remove the saucepan from heat again and add gelatin, mixing thoroughly. Strain through a sieve and after about 5 minutes when the mixture cools down, add cream and place in the refrigerator to thicken.
- Lemon juice: 50 ml
- Sugar: 80 g
- Butter: 80 g
- Chicken egg: 5 piece
- Gelatin: 8 g
- Cream 33%: 400 ml
3
Place the ricotta in a deep bowl, mash it with a fork and add the yolk, flour, salt, and sugar; mix everything thoroughly. Form small balls from the resulting mass, roll them in flour and shape them into syrniki. Fry the syrniki on a preheated pan on each side. Then send them to an oven preheated to 180 degrees for 5 minutes.
- Ricotta cheese: 500 g
- Chicken egg: 5 piece
- Wheat flour: 2 tablespoons
- Salt: to taste
- Sugar: 80 g