Crumpets With Fruit Ricotta Maple Syrup Recipes

BREAKFAST RICOTTA WITH BERRIES & MAPLE SYRUP

Steps:

• Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
• Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
• Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
• Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

FRUIT COMPOTE WITH CRUMPETS

Steps:

• Place all the compote ingredients in a saucepan and bring to a simmer. Cook 10 minutes then turn off the heat and let plump 30 minutes. Cool to room temperature.
• Toast the crumpets in the toaster and spread with honey then toast a few more seconds. Place on a plate and top with a spoonful of the dried fruit compote and a dollop of vanilla yogurt.

HOMEMADE CRUMPETS WITH RICOTTA, BERRIES & THYME HONEY

Steps:

• In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.
• Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 40-50 mins until frothy.
• When ready to cook, heat a flat, non-stick frying pan over a medium-high heat and oil four cooking rings, roughly 8cm diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over a low heat for 15 mins or until bubbles form at the top and pop.
• Gently lift off the ring, running a knife around the edge if it's stuck. Flip the crumpets over to cook the top for a minute or so, then take out of the pan and leave to cool on a wire rack while you cook a second batch.
• When ready to serve, toast the crumpets lightly. Spoon over the ricotta, scatter over the berries and finish with a drizzle of honey.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

CRUMPETS WITH FRUIT, RICOTTA & MAPLE SYRUP

Steps:

• Toast crumpets on both sides and spread tops liberally with ricotta cheese.
• Top with fruit and nuts and drizzle with maple syrup to serve.