Tuesday, 20 July 2010

Ricotta Crepes with Raspberry-Chili Coulis and Chocolate Shavings

This is a fun and delicious dessert from Bitchin' Kitchen. There is a little kick of spicy in the raspberry coulis that creates an exciting edge - not enough to dominate, but a subtle zing to liven up an already exciting dish. Your friends and family will be thrilled when you present this to them, and they will have no idea how easy it was to put together.
You can make the coulis ahead of time, the ricotta too if you are making that from scratch. I find it easier now just to make it when I need it - it is super-simple, and fresh is always the nicest.
Bring any extra coulis to the table so that your guests can add more if they wish. Yum!

Ricotta Crepes with Raspberry-Chili Coulis and Chocolate Shavings
Bitchin' Kitchen Supperclub
Courtesy of Nadia G., Bitchin' Kitchen


* 1/4 cup whipping cream
* 1 cup ricotta cheese
* seeds of a vanilla bean
* 3 tablespoons brown sugar
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1 teaspoon butter
* 1 cup flour
* 1 cup frozen raspberries, thawed
* 1 red chili pepper, halved, seeds and pith removed
* 1/4 cup dark chocolate, grated


1. In a big bowl whip together cream and vanilla bean seeds. Fold in ricotta cheese, a tablespoon of brown sugar then whip for 5 more seconds to mix. Cover bowl and refrigerate.
2. In a food processor combine eggs, milk, water, flour and pulse for 10 seconds. In a frying pan, heat butter on medium. Pour in 1/4 cup of crepe batter, swirl pan while pouring to coat the bottom of the pan with an even layer. Cook for 45 seconds, flip and cook for 30 seconds.
3. Puree raspberries and their juices, chili pepper and 2 tbsp brown sugar in a food processor.
4. Place 2-3 tablespoons of the ricotta filling in the center of a crepe and roll. Drizzle with raspberry-chili coulis and top with dark chocolate shavings.

*Homemade Ricotta
I just put one bag of milk into my small slow cooker and add in my wired thermometer. Set slow cooker to high, cover, and have the alarm beep when it gets to 185°F. Add in a couple of tablespoons of lemon juice. (Vinegar works too but lemon juice is nicer for sweeter applications) Stir with a whisk and let curdle for about 5 minutes, stirring once in a while. Strain over a bowl in a colander lined with a couple of layers of cheesecloth or else a super-fine mesh strainer. The longer you strain, the drier the cheese will end up being. Store in the refrigerator for up to a couple of days.
The higher the fat in the milk = the higher the yield of cheese.