Polenta Ricotta Schmarren with apple sauce
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:
And this is how it's done.
INGREDIENTS (for 4 servings)
- 500 ml milk of your choice (oat milk or almond milk for e.g.)
- 150 g polenta
- 1/2 lemon, grated zest
- 1/4 teaspoon vanilla, ground
- 1/4 teaspoon cinnamon, ground
- 1 pinch of salt
- 80 g raw cane sugar
- 50 g butter
- 250 g ricotta
- 4 eggs
- some butter for frying
- some icing sugar for dusting
apple sauce
- 6 apples
- 100 – 125 ml apple juice
- 1/2 lemon, juice
- 1 cinnamon bark
- 3 – 4 cloves
- 1 – 2 star anise
- 1/4 teaspoon vanilla, ground
- 2 teaspoons of honey
Method
- For the apple sauce, halve and core the apples. Put in a baking dish. Add apple juice, lemon juice, spices and honey.
- Fry in the oven at 170 ° C for 25-30 minutes, until the apples are nice and soft.
- Take away the spices. Put everything else in a high bowl and puree to a fine purée. Let cool down.
- For the Schmarren, bring milk with the lemon zest, vanilla, cinnamon, salt and 50 g sugar to boil. Sprinkle in the polenta, simmer over low heat and let it swell until it becomes a thick paste.
- Preheat the oven to 180 ° C hot air.
- Add the butter to the warm polenta mixture and let it melt.
- Separate the eggs. Gently stir the egg yolks with the ricotta into the polenta mixture.
- Beat the egg whites with 30 g sugar and a pinch of salt until it is stiff. Lift it under the polenta mass.
- Heat some butter in a large pan and add the Schmarren. Let it bake for 2-3 minutes.
- Then bake in the oven for 20-25 minutes until golden brown. Take the Schmarren out of the oven, tear into large pieces and dust with a little icing sugar if you like.
- Serve with the apple sauce.
