Ricotta in crispy leaf with spiced apple ragout

Name: Ricotta in crispy leaf with spiced apple ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 Apples (e.g. Elstar); 2 TABLESPOONS Lemon juice; 50 g and 1 tablespoon of sugar; 500 ml clear apple juice; 1 Cinnamon stick; 2 Star Anise; 3 Allspice seeds; 20 g Cornstarch; 25 ml Calvados; 100 g Butter; 1 egg (size M); 50 g Ricotta; 50 g Fresh cream; 4 (approx. 30 cm side length) triangular yufka leaves; 3 TABLESPOONS Icing sugar; 4 scoops of vanilla ice cream; 7-10 Tbsp Fat and sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 Apples (e.g. Elstar)
2 TABLESPOONS Lemon juice
50 g and 1 tablespoon of sugar
500 ml clear apple juice
1 Cinnamon stick
2 Star Anise
3 Allspice seeds
20 g Cornstarch
25 ml Calvados
100 g Butter
1 egg (size M)
50 g Ricotta
50 g Fresh cream
4 (approx. 30 cm side length) triangular yufka leaves
3 TABLESPOONS Icing sugar
4 scoops of vanilla ice cream
7-10 Tbsp Fat and sugar

Directions

1
Peel 4 apples, quarter them, remove the seeds and cut them into small cubes. Sprinkle with lemon juice. Caramelise 50 g sugar in a pot until golden. Add apple juice (caution: hot steam!!!), add spices and let everything boil down by half. Pour apple juice through a sieve into a second pot. Add apple cubes and bring everything to the boil. Stir 15 g starch with Calvados until smooth.
2
Stir into the boiling liquid and let it simmer for about 1 minute. Pour into a bowl and let it cool down. Melt butter in a pot. Separate the egg. Mix ricotta, crème fraîche, egg yolk and 5 g starch. Peel, quarter and core 1 apple. Grate the apple finely, put it on a fine kitchen towel and press out the juice. Stir the apple into the ricotta mixture. Beat the egg white until stiff, add 1 tablespoon of sugar and fold into the mixture. Grease 4 hollows of a muffin tin and sprinkle with sugar. Cut the yufka dough leaves in half lengthwise. Place one half in each trough and brush with butter. Place another half pastry sheet on top of each, offset so that the hollows are lined but the ends hang over.
3
Stir the apple into the ricotta mixture. Beat the egg white until stiff, add 1 tablespoon of sugar and fold into the mixture. Grease 4 hollows of a muffin tin and sprinkle with sugar. Cut the yufka dough leaves in half lengthwise. Place one half in each trough and brush with butter. Place another half pastry sheet on top of each, offset so that the hollows are lined but the ends hang over. Brush with butter again. Spread the ricotta mixture in the hollows. Beat the dough sheets over the filling and twist them together. Spread with the remaining butter and dust with 2 tablespoons of icing sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Put paper strips on 4 plates and dust with 1 tablespoon icing sugar. Remove the tartlets from the troughs and arrange them on the plates with ice cream and ragout
4
Brush with butter again. Spread the ricotta mixture in the hollows. Beat the dough sheets over the filling and twist them together. Spread with the remaining butter and dust with 2 tablespoons of icing sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Put paper strips on 4 plates and dust with 1 tablespoon icing sugar. Remove the tartlets from the troughs and arrange them on the plates with ice cream and ragout
5
1 hour waiting time