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Ingredients
Dried fruit compote
- 500 g water
- 100 g raw sugar
- 1 cinnamon quill
- 4 whole cloves
- 1 lemon, zest only (4 x 1 cm pieces), no white pith
- 50 g dried apricots
- 50 g dried pears
- 50 g pitted prunes
- 40 g dried apple
- 50 g dried peaches
- 1 tsp vanilla bean paste
Ricotta pancakes
- 440 g ricotta (see Tips)
- 190 g full cream milk
- 4 eggs, separated
- 180 g gluten free flour mix (see Tips)
- 1 tsp gluten free baking powder (see Tips)
- 1 pinch salt
- 50 g butter, for frying
- yoghurt, to serve
- Nutrition
- per 1 portion
- Calories
- 2686.8 kJ / 639.6 kcal
- Protein
- 21.5 g
- Carbohydrates
- 81.9 g
- Fat
- 26.5 g
- Saturated fat
- 15.6 g
- Fiber
- 6 g
- Sodium
- 456.1 mg
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