Crepe triangles with ricotta and caramelised oranges
1.Place cheese in muslin-lined strainer or colander set over large bowl. Cover then weight cheese with an upright saucer topped with a heavy can. Drain overnight in refrigerator; discard liquid.
2.Mix drained cheese in medium bowl with sugar, juice and cinnamon, cover; refrigerate until required.
3.Combine flour and extra sugar in medium bowl; gradually whisk in combined egg, milk and oil until batter is smooth. Strain into large jug, cover; refrigerate 30 minutes.
4.Meanwhile, make caramelised oranges.
5.Pour 2 tablespoons of the batter into heated lightly greased 18cm non-stick frying pan; cook crepe until browned lightly both sides. Repeat process with remaining batter; you will have 12 crepes.
6.Spoon equal amounts of the cheese mixture onto a quarter section of each crepe; fold crepe in half over filling and then in half again to enclose filling and form triangular parcels. Divide filled crepes among serving plates; top with equal amounts of caramelised oranges and mint.
7.Remove peel and pith from oranges over small bowl to save juice; slice oranges thinly.
8.Stir the water and sugar in medium saucepan, without boiling, until sugar dissolves; bring to a boil.
9.Boil, uncovered, without stirring, about 5 minutes or until mixture begins to brown. Add passionfruit, lemon juice and reserved orange juice; cook, stirring occasionally, until any pieces of toffee dissolve.
10.Cool 10 minutes; stir in orange slices.
You need one lemon, four passionfruit and about six small oranges for this recipe.Note