Breakfast for lovers
WHAT better way to kick off the international day of romance than to whip up a beautiful brekkie to share? So simple to put together; the wow factor is what you dress it with, so go nuts on the berries, maple, almonds or whatever it is that your special someone desires.
INGREDIENTS: 250g ricotta
4 egg yolks
1 tsp vanilla bean extract
1 cup self-raising flour
4 egg whites
½ cup caster sugar
50g unsalted butter
200g assorted berries
2 tbs roasted slivered almonds
zest of 1 orange
METHOD: Pre-heat oven to 170 degrees. Place 30cm metal-handled frypan in oven to heat.
Combine ricotta, egg yolks, vanilla and milk in a large bowl and whisk until smooth. Sift in flour and whisk to combine.
In a separate bowl or stand mixer, whisk egg whites until foamy. Gradually add sugar, about 2tbs at a time, and whisk until thick and glossy.
Egg whites should leave a trail.
Add 1/3 egg white mixture to ricotta batter and fold gently to combine. Repeat with remaining mixture.
Add butter to pre-heated frypan and allow to melt in the oven.
Pour batter into frypan and place back in oven.
Cook until slightly risen and golden brown, about 25 minutes.
Garnish with assorted berries, maple syrup, toasted almonds, mascarpone and icing sugar.
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