MINTED STRAWBERRIES WITH RICOTTA DROPSCONES

By Paul Heathcote on Oct 13, 09 10:57 AM

I'M not quite sure of the origin of drop scones, some would call them Scottish pancakes, and I suppose they are not really a scone - it is a batter fried off like a thick pancake.

This is a recipe with an Italian twist and can be served with any fruit which is so good at the moment, and strawberries are hard to resist.

Ingredients (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

Method

1. Place the strawberries in a small saucepan with 40g 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.

2. Meanwhile in a bowl beat the ricotta with the nutmeg, egg yolks and whisk in the flour and a small pinch of salt.

3. 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 to make a fluffy batter.

4. 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 and cook for a further two minutes until lightly coloured. It should make 12 drop scones.

5. Divide the drop scones between four plates. Spoon the warmed strawberries over the scones and serve immediately.

Minted strawberries with ricotta dropscones