Whoo! This week’s sweet is a mouthful: Pumpkin Crepes with Mangosteen Ricotta and a Triple Berry Brandy Reduction. I tried to come up with a simple name for this recipe, but it’s not a simple combination of ingredients. I made crepes, tofu ricotta with mangosteen and a berry sauce so it is really four recipes.
Because fresh mangosteen was not available in my area, I used canned. I rinsed it well before using, as it was canned in syrup. I would love to find fresh mangosteen!
Pumpkin Crepes (makes approximately 8 eight-inch crepes)
Recipe from Morning Coffee & Afternoon Tea (tiny modification to make it dairy free)
(I love these crepes stuffed with Thanskgiving leftovers and drizzled with cranberry sauce)
1 cup almond milk
1 teaspoon vanilla bean paste
3/4 cup cornstarch
3 tablespoons sugar
3 tablespoons pumpkin puree
1 cup ricotta
1 can mangosteen, separate segments and remove the stone/seed from each segment
juice and zest of 1 lemon
2/3 cup powdered sugar
Mix all ingredients together using a hand mixer. Chill until ready to use.
Triple Berry Brandy Reduction
1/2 cup dried fruit (I used the dried berry medley from Trader Joe’s with cherries, blueberries and strawberries)
1/2 cup sugar
3 T. Brandy
Cook ingredients in a small saucepan over medium heat until sugar has dissolved and sauce is very thick. Transfer warm mixture to blender. Add 1/3 cup hot water and blend until a smooth consistency is reached.
Spoon a bit of the ricotta mixture into crepe and roll. Drizzle sauce over the top and serve.