Blinis toppings
Make the blinis and whipped ricotta cream ahead, then add your choice of toppings for the perfect party snack
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 4baby leeks or a 100g leek, trimmed, washed and halved
- 1tbsp olive oil , plus a drizzle
- 200g ricotta , drained
- ½lemon , zested, plus 2 tsp of juice
- 10g parmesan or vegetarian alternative, finely grated
- 100g plain flour
- 1egg , separated
- 50g ricotta
- 2tbsp butter , melted, plus a little extra
- 100ml milk
Instructions
Step 1
Heat the grill to high, rub the leeks with 1 tbsp of olive oil and grill, turning every 5 mins until really dark and charred – it will take up to 20 mins to char and be tender throughout. The leeks should be very soft when pressed. Leave to cool for a few minutes, then finely chop.Step 2
Put the ricotta into a food processor with the lemon, parmesan and a generous pinch each of salt and pepper, and blend until smooth and creamy. Fold in the leek.Step 3
In a large bowl, whizz together the blini ingredients (without the egg white) using a hand blender. Whip the egg white until firm peaks form, then gently fold into the batter until light and airy.Step 4
Heat a non-stick pan over a medium heat and add a small knob of butter, brushing it around the base of the pan. Add teaspoons of the batter to the pan, cook for 2-3 mins or until bubbles start to rise to the surface, then flip and cook for another 1-2 mins, or until golden on both sides. Remove from the pan and repeat with the remaining batter.Step 5
Top the blinis with the whipped ricotta, and top with your choice of toppings from the list above.