Ricotta and raisin pancakes baked with chocolate pudding
Ricotta and raisin pancakes gratin with chocolate pudding – a recipe that combines the finesse of flavors and soft texture, perfect for special moments or simply to bring a touch of joy to everyday life. This recipe is not just a simple dessert, but a culinary experience that will delight your senses and bring smiles to the faces of your loved ones.
Total preparation time: 1 hour and 45 minutes
Cooking time: 1 hour
Number of servings: 10
Ingredients needed:
For the pancake batter:
- 2 eggs
- 1 cup (250 ml) of sparkling water
- 1 cup (250 ml) of milk
- Zest of 1 orange
- 1/2 teaspoon of grated cinnamon
- 1/4 teaspoon of grated nutmeg
- Flour as needed (approximately 200 g)
- A pinch of baking soda extinguished with sparkling water
For the ricotta filling:
- 250 g ricotta
- 2 large tablespoons of mascarpone
- 2 eggs
- Zest of 1 lemon
- 3 tablespoons of sugar
- 1 packet of vanilla sugar
- 2 handfuls of raisins (approximately 100 g), soaked in warm water
- 1 tablespoon of cornstarch
For the chocolate pudding:
- 1 packet (80 g) of pudding powder
- 300 ml milk
- 1 tablespoon of cornstarch
For the caramel:
- 4 tablespoons of sugar
- 1 tablespoon of butter
- 50 ml water
For the chocolate sauce:
- 50 g chocolate (preferably dark)
- 4 tablespoons of milk
- 1 tablespoon of butter
- 5 ml rum essence
- 1 tablespoon of two-colored nut cream (optional)
Step by step:
1. Preparing the pancake batter: In a large bowl, whisk the eggs until frothy. Gradually add the sparkling water and milk, continuing to mix. Incorporate the orange zest, cinnamon, and nutmeg. Start adding the flour gradually, mixing constantly, until you get a fluid but consistent batter, similar to sour cream. Finally, add the baking soda extinguished with sparkling water. Let the batter rest for 15 minutes.
2. Cooking the pancakes: Heat a non-stick pan over medium heat. Lightly grease the pan with butter or oil, then pour a ladle of pancake batter. Cook each pancake for 2-3 minutes on one side or until golden, then flip and cook on the other side. Continue the process until you finish all the batter. You should get about 7-10 pancakes.
3. Preparing the ricotta filling: In a bowl, mix the ricotta, mascarpone, eggs, lemon zest, sugar, vanilla sugar, raisins (drained), and cornstarch. Mix well until the mixture becomes homogeneous and creamy.
4. Assembling the pancakes: Take one pancake and generously spread it with the ricotta filling, then roll it tightly. Place the rolled pancakes in a round baking dish, forming a snail shell, making sure they are not too crowded.
5. Preparing the caramel: In a small pot, caramelize the sugar over medium heat, stirring constantly to avoid burning. When the sugar turns golden, extinguish it with water and add the butter, stirring until homogeneous. Pour the caramel evenly over the pancakes in the dish.
6. Preparing the chocolate pudding: In a bowl, mix the pudding powder with 300 ml of milk and cornstarch. Pour the mixture over the pancakes, ensuring the pudding seeps between them.
7. Baking: Preheat the oven to 180°C and place the dish with the filled pancakes inside. Bake for about 1 hour or until the pudding becomes firm and sets well. Once done, let it cool in the dish.
8. Preparing the chocolate sauce: In a small bowl, melt the chocolate with the milk and butter in the microwave, stirring every 30 seconds. Once completely melted, add the rum essence and the two-colored nut cream, mixing well.
9. Serving: Carefully invert the pancake pudding onto a platter, cutting into equal-sized portions (approximately 10 slices). Serve with warm chocolate sauce, and for an extra touch of refinement, you can also add whipped cream.
Useful tips:
- Make sure the raisins are well soaked; this will make them softer and tastier in the filling.
- If you want a more intense flavor, you can add vanilla essence to the ricotta filling.
- Try to use high-quality chocolate for the sauce, as it will make a significant difference in the final taste.
Calories and nutritional benefits: A serving of ricotta and raisin pancakes contains approximately 350 calories, being rich in protein due to the ricotta cheese and eggs. Additionally, raisins provide fiber and antioxidants. This dessert is not only delicious but also nutritious, giving you energy throughout the day.
Possible variations: You can experiment with various fillings, such as goat cheese, chocolate cream, or even berries. Also, for a more festive appearance, you can sprinkle some grated coconut or ground pistachios on top before serving.
Frequently asked questions:
- Can I replace ricotta with another cheese? Yes, you can use cottage cheese or mascarpone, but the taste will be slightly different.
- How can I make the pancakes lower in calories? You can use skim milk and replace sugar with natural sweeteners like honey.
- Can the pancakes be prepared in advance? Of course! You can prepare them a few hours ahead, and then fill and bake them in the oven when you want to serve them.
This recipe for ricotta and raisin pancakes gratin with chocolate pudding is not just a dessert but a true invitation to savor and share beautiful moments with loved ones. Enjoy!
Ingredients: pancake batter;: 2 eggs a glass of sparkling water a glass of milk grated orange peel cinnamon and nutmeg flour as needed a pinch of baking soda extinguished with sparkling waterpancake filling: 250 g ricotta 2 large tablespoons of mascarpone 2 eggs grated lemon peel 3 tablespoons of sugar a vanilla sugar two handfuls of soaked raisins 1 tablespoon cornstarchchocolate pudding: a pinch of pudding of 80 g 300 ml milk 1 tablespoon cornstarchcaramel: 4 tablespoons sugar 1 tablespoon butter 50 ml waterchocolate sauce: 50 ml chocolate 4 tablespoons milk 1 tablespoon butter 5 ml rum essence 1 tablespoon bicolor hazelnut cream
