Name: Ricotta Hotcakes with Figs, Maple Syrup, Lemon Curd & Hibiscus
Yield: Serves 4
Cuisine: Australian
Ingredients: 185 ml milk; 340 g fresh ricotta; 80 g (½ cup) pistachio kernels; ½ titanium gelatine leaf; 4 eggs, separated; Juice of 2 lemons (you will need 50 ml); 5½ tbsp caster sugar; Hibiscus flowers in syrup, drained and quartered, and fresh lemon balm sprigs, for serving; 1 tsp baking powder; Pinch of table salt; 2 tsp unsalted butter; 3 egg yolks; 125 g plain flour; 90 g unsalted butter, chopped; Pure icing sugar, for dusting; 125 ml (½ cup) maple syrup; 4 figs, cut into wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

80 g (½ cup) pistachio kernels
125 ml (½

Oceania
Europe
United Kingdom
Australia
Sydney
Mediterranean
Breakfast

Method

Begin with making the lemon curd. Place the gelatine in a small bowl of cold water and set aside for 5 minutes to soften. Place the lemon juice and sugar in a heatproof bowl set over a saucepan of boiling water (do not let the bowl touch the water). Cook, stirring, until warm and the sugar is dissolved.
Use a balloon whisk to slightly whisk the egg yolks in a h

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