Cheese Blintzes And Mango Purée - cooking recipe

Ingredients

2 None eggs
4 tbsp + 2 tsp granulated sugar
2/3 cup all purpose flour
3/4 cup skim milk
4 tbsp mineral water
1 None ripe mango, peeled, pit removed, chopped
1 None lime, juiced
4 tsp butter
9 oz ricotta cheese
1 tsp vanilla extract
2/3 cup heavy whipping cream, whipped
2 tbsp cranberry sauce
2 sprigs fresh lemon balm, leaves stripped from stems, few leaves set aside for decoration, remainder cut into strips Icing sugar, for dusting

Preparation

Beat the eggs, 2 tsp sugar and a pinch of salt in a mixer with a whisk attachment. Sift in the flour and mix well. Add the milk and mineral water and mix until combined. Allow to rest for 20 mins.
To make the puree, place the mango, 1 tsp lime juice and 1 tbsp sugar into a blender and puree until smooth. Set aside.
Melt 1 tsp butter in a 9 inch frying pan and cook one-quarter of the batter until golden brown on both sides. Repeat with the remaining butter and batter. Allow to cool.
Using the mixer with whisk attachment, in another mixing bowl, beat the quark, vanilla extract, remaining lime juice and 3 tbsp sugar. Fold in the whipped cream by hand. Spoon one-quarter of the filling into the center of each pancake. Roll up and cut into thick slices.
Arrange a little mango puree and cranberry sauce on 4 plates and sprinkle with the chopped lemon balm. Place the pancakes on top and dust with powdered sugar. Garnish with the lemon balm leaves and serve with the remaining mango puree.