Chestnut Blinis With Ricotta Flan And Caramelized Bananas

1. 1

   ["Combine all ingredients, whisk well to incorporate, cover and chill for 20-30 minutes.

2. 2

   Preheat the oven to 375.", "In a mixing bowl, combine the ricotta, egg whites, chestnut honey, salt and pepper, and stir to combine well. Set aside and butter and flour 4 Pyrex ramekins.

3. 3

   Divide ricotta batter evenly among the 4 prepared ramekins, put in oven and bake for 30-35 minutes until the flan tops are turning golden and the flan looks set. It might still wobble a bit but will have a firm top. Remove from oven and set aside. They might sink a bit. No worries.", "In the meantime, melt the 1 T butter in a small skillet over medium heat. Add the brown sugar and rum; when the sugar has dissolved, add the banana rounds, and cook 3-4 minutes, until the fruit is starting to look a bit translucent. Remove from heat and set aside.", "Set a griddle over medium-high heat and brush lightly with butter or non-stick spray. Remove blini batter from fridge. When the griddle is hot but not smoking, pour out small rounds (~2 T) of batter. Pay attention as bubbles rise and the bottoms brown. Flip once and cook until just cooked through. Transfer completed blinis to a plate and keep warm.", "Divide the blinis equally among 4 plates. Over each mess of blinis, invert a ramekin so that the flan tumbles out and sits atop. Garnish each plate with banana rounds and drizzle with chestnut honey.

4. 4

   Serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.