RICOTTA HOTCAKE RECIPE BY CHEF PIERRICK BOYER

RICOTTA HOTCAKE RECIPE BY CHEF PIERRICK BOYER

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Ingredients

Adjust Servings:
500 grams Ricotta
250 millilitres Milk
200 grams Flour
4 Eggs
50 grams Sugar
20 grams Baking Powder
10 millilitres Oil
20 grams Butter
100 grams Sugar
100 millilitres Water
200 grams Berries
200 grams Mixed Nuts
250 grams Cream
10 grams Chai Tea Powder
1 gram Garnish and Season
  • Serves 4
  • Medium

Ingredients

Directions

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Pre heat oven to 200 degrees celcius.
In a saucepan add 100g water and 100g sugar bring to boil to dissolve sugar and remove from heat. Chill in fridge
Combine ricotta and milk together and whisk to remove the majority of large lumps.
Add eggs, flour, sugar and baking powder into milk and ricotta and whisk to bring batter together.
Toasted a mixture of slivered almonds, pinenuts, sunflower seeds and pepitas until golden..
In a mixer add cream and chai powder, whip until stiff peaks but be careful to not over whip.
Over a medium heat add to a 8inch frypan a teaspoon of butter and oil. Add 200g of hotcake batter to pan. Allow to seal slightly.
Place fry pan in the oven to bake for 12mins or until hotcake is fully cooked.
Once Cooked turn out hotcake into serving bowl and drizzle with sugar syrup
Sprinkle nuts and berries on top and finish with whipped cream.

Pierrick Boyer

From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau.

Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan.

Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).

In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age.

2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun.

Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception.

Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards.

Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones

 

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