Ricotta Pancake with Passion Fruit Lime Coulis Recipe [Magazine Feature]

Ricotta Pancake with Passion Fruit Lime Coulis Recipe [Magazine Feature]

Chef Gregoire Michaud of Bread Elements gives us his recipe for an impressive Ricotta Pancake 

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 13 Feb '16

This article originally appeared in the February 2016 Issue of Foodie: Beautiful Bakes

Prep time: 25 mins

Baking time: 15 mins


Passion fruit and lime coulis

  • 100g fresh passion fruit pulp
  • 1 fresh lime juice and zest
  • 10g caster sugar
  • 2g yellow pectin

Ricotta pancake

  • 370g ricotta cheese
  • 6 eggs
  • zest of 1 lemon
  • 50g cake flour
  • 70g caster sugar
  • 110g melted butter

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  1. To make the coulis, stir the yellow pectin with the sugar and mix well with the passion fruit and lime juice. Cook on a low heat for five minutes until the mixture thickens. Set aside.
  2. For the pancake, separate the eggs and set aside the whites. Beat the ricotta with the egg yolks, lemon zest and flour.
  3. Whisk the egg whites with the sugar to a medium peak.
  4. Fold the ricotta mixture into the egg whites and add the melted butter. Mix well to make the egg white collapse a little.
  5. Grease a pan and fill the mixture up to ¾ of the height.
  6. Bake at 200°C for 15 minutes, serve hot with the passion fruit coulis.



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