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Recipe Index
- Ice Cream & Frozen Desserts
Simple Dinners
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Spicyicecream Easter Recipes – Carrot Cake Ricotta Pancake

spicyblogcomApril 6, 2019Leave a Comment

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Hello! I'm Lisa...

Freelance graphic designer, blogger and photographer from Sydney, Australia. I love doughnuts and polka dots! Here on Spicyicecream you'll find simple recipes made from scratch - from cake to kimchi.

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Pastry
2 cups plain flour
3 teaspoons caster sugar
150 g butter, cold
4-5 tablespoons iced water

Filling
400 g mixed berries
2 tablespoons cornflour
2 tablespoons honey
Vanilla bean paste or extract (use your heart)
1 egg + some raw sugar
Icing sugar + vanilla ice cream

To make the pastry - place flour, caster sugar and butter into a food processor and pulse until the mixture resembles sand. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Flatten into a disc and wrap plastic wrap. Refrigerate for 20 minutes.

Preheat your oven to 180°C (350°F). In a large bowl, place the berries, cornflour, vanilla and honey and stir. Roll out the pastry to large rectangle. Spoon the berries into an even layer, leaving a border around the outside. Fold in the sides of the pastry, brush with beaten egg and scatter raw sugar. Bake for 20-30 minutes until pastry is golden and berries are bubbling.

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💛 2/3 cup (160ml) passionfruit juice (seeds strained out and reserved)
💛 165 g butter
💛 3/4 cup caster sugar
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Place passionfruit juice, butter and caster sugar into a saucepan and whisk over medium heat until the butter is melted and the sugar has dissolved.

Put 3 eggs and 2 egg yolks into a bowl and whisk them together. Pour the passionfruit mixture over the eggs slowly and whisk them together.

Put the mixture back into the saucepan and whisk continuously for 6-7 minutes until it has thickened and coats the back of a spoon. Sometimes I like to add a few tablespoons of the passionfruit seeds back into the curd.
Pour into sterilised jars and store in the fridge for up to 3 weeks.

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