I’m sharing a different strawberry-based recipe each day this week. Today it’s Minted Strawberries with Ricotta Drop Scones.
What you need (makes 4)
500g strawberries, hulled and halved
40g caster sugar plus extra for serving
1 dessertspoon honey
6 leaves of mint shredded
250g ricotta
A generous grating of nutmeg
3 eggs, separated
50g plain flour sifted
Pinch of salt
15g extra caster sugar
Few drops of olive oil
30g unsalted butter
What you do
Place the strawberries in a small saucepan with 40 caster sugar. Set over a low heat and stir occasionally until the sugar has melted and the strawberries begin to release their juice. Then add the honey followed by the shredded mint and set aside to reheat just before you are ready to serve the pancakes.
Meanwhile in a bowl beat the ricotta with the nutmeg, egg yolks and whisk in the flour and a small pinch of salt.
Place the egg whites in a clean dry bowl and whisk with 15g of caster sugar until they form stiff peaks. Gently fold them into the ricotta mixture with a large spoon to make a fluffy batter.
Place a non stick frying pan over a medium heat. Add a few drops of olive oil until hot and drop three large spoonfuls of the batter onto the pan. Cook for two minutes or until set and golden then flip over and cook for a further two minutes until lightly coloured. Continue adding butter and cooking scones until the batter is finished. It should make 12 drop scones.
Divide the drop scones between four plates and dust with the remaining good pinch of caster sugar. Spoon the warmed strawberries over the scones and serve immediately.
Tomorrow, a recipe for Strawberries with Mint & Mango cream.
-Paul Heathcote
