Puffed Lemon Ricotta Dutch Baby with Berry Compote

Ingredients

• 3 unit large eggs
• 0,66 cup whole milk
• 0,66 cup all-purpose flour
• 4 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 unit lemon, zested and juiced
• 3 tbsp unsalted butter
• 2 cup mixed fresh berries
• 0,5 cup whole-milk ricotta
• 2 tbsp icing sugar
• 2 tbsp fresh mint leaves
• 0,25 tsp fine sea salt

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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