Pancakes With Apples and Cranberry Filling
What could be more heavenly than a dessert piled high with fluffy, light pancakes, caramelized apples, creamy ricotta filling, and sweet cranberry filling, all nestled in a pool of vanilla sauce? Chef Jost has the perfect fall dessert.
Ingredients
- Apples - 2, peeled, cored, and cut into 1/4-inch thick slices
- Very-fine Sugar - 1/3 cup
- Unsalted Butter - 1 tablespoon
- Water - 1 tablespoon
- Aged Dark Rum - 1 tablespoon
- Pancake Batter
- Sour Cream - 1/2 cup
- All-Purpose Flour - 1/2 cup
- Granulated Sugar - 1/4 cup
- Egg Yolks - 2
- Lemon zest - 1 teaspoon, freshly grated
- Pure Vanilla Extract - 1 teaspoon
- Pinch of salt
- Egg Whites - 2
- Ricotta Filling
- Ricotta cheese - 1/2 , softened
- Granulated Sugar - 1/3 cup
- Sour Cream - 1/2 cup
- Heavy whipping cream - 1/4 cup
- White Wine - 2 tablespoons
- Vanilla Sauce
- Ricotta Filling - 1 cup (recipe above)
- Pure Vanilla Extract - 1 teaspoon
- Rum - 1 tablespoon
- Heavy (whipping) cream - for thinning
- Clarified Butter (see Basics) - 1/4 cup
- Jar Cranberry Filling - one, 16-ounce (available in specialty markets)
- Garnish
- Confectioner’s sugar for dusting
- Mint sprigs - 4, fresh
Instructions
To prepare apple slices: In a large saute pan over medium high heat, melt the butter. Place apple slices in melted butter and saute 3 to 4 minutes, until apples begin to caramelize. Sprinkle sugar over the top of apple slices, then add water and rum to saute pan. Cover pan and continue to steam apple slices until softened.
To prepare pancake batter: In a large mixing bowl, using a large whisk or electric mixer, mix together sour cream, flour, and sugar. Add egg yolks, lemon zest, vanilla extract, and salt, stirring well to blend. In a small bowl, using a whisk or electric mixer, beat egg whites until stiff peaks form, then fold egg whites into batter. Set aside.
To prepare ricotta filling: In a medium mixing bowl, blend softened ricotta cheese with sugar and sour cream; mix well. Pour in whipping cream and white wine, beating mixture until very light and fluffy. Divide this mixture in half and set both aside, reserving one half to be used in preparation of vanilla sauce.
To prepare vanilla sauce: Place one half of the reserved ricotta filling in a medium mixing bowl, stir in vanilla extract and rum.Pour in enough cream to thin this mixture down to a sauce consistency, taking care not to thin too much.
To cook the pancakes: Heat a little of the butter in a medium saute pan or skillet over medium heat or on a griddle. Ladle about 1/3 cup of pancake batter on the pan, tilting the pan to spread out the batter. Cook about 1 minute, until holes form in the surface and the bottom is golden. Turn and cook until golden on the other side. Remove and keep warm. Repeat with remaining batter. Any extra pancakes may be frozen for later use.
To assemble: Divide vanilla sauce between 4 serving plates, pouring in just enough to make a pool of sauce. Center a pancake in the vanilla sauce pool, then add a caramelized apple slice on top. Next, place a large spoonful of ricotta filling on top of apple slice followed by a large spoonful of cranberry filling, letting it run down the sides and into the vanilla sauce. Top with a second pancake, dust with powdered sugar and garnish with fresh mint. Serve at once.
