Atayef Pancakes Ricotta Dark Chocolate and Orange
This is a spin on a Middle eastern dessert common around Ramadan
Ingredients
A 5-6 cm deep frypan for shallow frying
- 6 whole pancakes or Atayef
- 200 gram ricotta
- 25 gram dark chocolate, roughly chopped
- 20 gram castor sugar
- 1 teaspoon orange zest
- 125 ml cream, heavy or thickened
- 500 ml vegetable or plain oil for frying
Orange Syrup
- 125 ml fresh squeezed orange juice
- 100 gram caster sugar
- 30 gram pistachios chopped
Instructions
- Put the orange juice and the sugar into a small pot and simmer for several minutes till the sugar is melted and the syrup has reduced by a third.
- Heat the fry pan and add the pistachios and toss for 2 minutes until the nuts are toasted and lightly coloured. Cool
- Put the zest, ricotta, sugar and cream into a food processor and mix till combined. Put into a bowl and mix in the chopped chocolate.
- Put a heaped spoon of ricotta into each pancake and seal by pressing the edges together well. Heat the oil in a frypan . ( this can be as shallow as you like). Fry on each side till crispy. Drain on paper.
- Serve with the orange syrup and orange segments