Puffed Lemon Ricotta Dutch Baby with Berry Compote

Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes.

In a blender, combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp vanilla extract, zest of 1 lemon and a pinch of salt; blend 30 seconds until smooth and airy.

Let the batter rest at room temperature while the pan heats: this relaxes the gluten for maximum puff.

Meanwhile, combine 2 cups mixed berries, 2 tbsp sugar and 1 tbsp lemon juice in a small saucepan; simmer over medium 5-7 minutes until berries burst and the syrup thickens slightly.

Carefully remove the hot skillet from the oven and add 3 tbsp butter, swirling until foaming and just starting to brown.

Immediately pour the batter into the centre of the skillet: it should sizzle on contact.

Return to the oven and bake 18-20 minutes, without opening the door, until the edges are deeply puffed, golden and crisp.

While it bakes, whisk 1/2 cup ricotta with 1 tbsp icing sugar until light and creamy.

Pull the Dutch baby from the oven: it will deflate slightly, that's normal.

Dollop with lemon ricotta, spoon warm berry compote over top, dust with icing sugar and finish with torn fresh mint. Slice and serve immediately.