Sweet sushi with fruit and maple syrup
Rolled crêpes, ricotta filling, coconut outside
Two ricotta and Amber maple syrup creams: one white, one colored with raspberry purée. Cornstarch keeps them firm when cut.
The crêpes are rolled around the cream and fruit, rested for two hours in the fridge wrapped like candies, then rolled in coconut flour and cut into slices.
1 hr and 30 min + 2 hrs rest
Prep time
Dessert
Category
Media
Difficulty
4 servings
Servings
What is needed
Serves 4.
50g all-purpose flour (for crêpes)
140ml whole milk (crêpes)
1 egg + 1 egg white (crêpes)
1 teaspoon extra virgin olive oil, plus extra for the pan (crêpes)
100 g raspberries (filling)
¼ lemon, juice (filling)
80 g (50 ml) of Pure Amber Maple Syrup (filling)
600 g ricotta (filling)
50 g cornstarch (filling)
150g strawberries (filling)
2 kiwis (filling)
Coconut flour for decoration
Fourteen steps
The raspberries
In a small saucepan with the strained lemon juice and half of the maple syrup. Cook for 10-15 minutes, until a puree is obtained.
Filter
Strain the sauce through a fine-mesh sieve to remove the seeds and let it cool completely.
Ricotta cheese
Drain it from the whey and mix in the remaining maple syrup. Whisk it to remove any lumps.
Two creams
Divide into two equal parts by weight and color one part with very cold raspberry purée.
Cornstarch
30 g in the pink cream, 20 g in the white. Mix until smooth.
In the fridge
Cover the two creams with plastic wrap and refrigerate until ready to use.
The batter
Pour the sifted flour into a bowl, gradually add the milk, and whisk to avoid lumps.
Rest
Combine the egg, egg white, and oil and mix into a smooth batter, then cover and let rest in the fridge for 30 minutes.
Fruit
Wash and dry the strawberries, removing the stems. Peel the kiwis, cut them into 1 cm thick slices, then into 4 wedges.
The crêpes
Heat a low-sided non-stick pan greased with very little oil, pour a ladleful of batter at a time, rotating the pan, and cook for one minute per side. Continue until finished.
Stuff
Lay out the crêpes and place a strip of cream in the center, shaping it as cylindrically as possible.
The fruit inside
Four strawberries per crêpe next to the white cream; the kiwi slices on the crêpes with raspberry cream.
Roll up
Gently, without squeezing too tightly. Trim any excess and wrap the rolls like candy with cling film, then refrigerate for at least 2 hours so they hold their shape.
Coconut and cut
Roll the logs in coconut flour, slice them into rounds about 2 cm thick, and serve well chilled.
Two things to know
The raspberry purée must be cold. If it's warm, it heats the ricotta and the cream loses consistency even before going into the fridge.
Don't squeeze the roll. The cream will leak out of the sides: just roll it up gently, and then the cling film will give it its shape.
The ingredient
The variety used in this recipe. Amber, rich flavor: it stands out alongside other flavors without overpowering them.
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