Lemon Blinis With Papaya Tartare - cooking recipe

Ingredients

1/2 tsp dried yeast
1 tbsp + 40g plain flour
1 tbsp brown sugar
200 g frozen raspberries, thawed
2 None lemons
2 None eggs, separated
150 g buckwheat flour
1 tbsp icing sugar
3 sprigs mint, chopped
1/2 None lime, juiced
1 None large papaya, peeled, deseeded and diced
1 tbsp honey
None None butter for frying
None None mint leaves, to garnish

Preparation

For blini batter, mix yeast with 2 tbsp lukewarm water and 1 tbsp flour. Add brown sugar and stir until smooth. Cover and leave in a warm place for 15 mins. Mix 1/4 cup flour, buckwheat flour, a pinch of salt, egg yolks, lemon juice and zest. Add yeast mixture and 3/4 cup lukewarm water and stir until smooth. Cover and set aside in a warm place for 30 mins.
For raspberry sauce, puree raspberries and powdered sugar then strain. Set aside.
For papaya tartare, mix honey, lime juice and mint then toss with diced papaya.
To cook blinis, beat egg whites with a pinch of salt until stiff then fold into blini batter. Melt butter in a nonstick pan and cook blinis (about 3 inch diameter) and keep warm. Serve garnished with mint and dusted with powdered sugar. Top with papaya tartare, garnish with lemon peel and raspberry sauce.