Desserts Recipe
small bite sampler platter by Chef Berenice
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Ingredients
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Mini Lemon Ricotta Pancakes
Mini Berry Phyllo Cups
Mini Chocolate-Dipped Banana Bites
Finishing & Plating
Method
Mini Lemon Ricotta Pancakes
- 1
Prepare batter
In a medium bowl whisk together 1/2 cup all-purpose flour, 1/2 tablespoon granulated sugar, 1/2 teaspoon baking powder and 1/8 teaspoon fine sea salt until combined. In a separate bowl whisk 1 large egg with 1/4 cup ricotta, 1/4 cup milk and 1 teaspoon lemon zest until smooth. Fold wet ingredients into dry just until combined; small lumps are fine. Do not overmix.
- 2
Cook pancakes
Heat a nonstick skillet over medium-low and add 1 teaspoon unsalted butter, swirling to coat. Using a teaspoon or small melon baller, drop scant 1-tablespoon portions of batter into the pan to form mini pancakes (you should get ~12 small pancakes). Cook 1½–2 minutes until edges set and bottoms are golden, then flip and cook another 30–60 seconds until puffed and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, wiping pan and re-buttering as needed.
- 3
Serve
Arrange 3 mini pancakes per guest on the sampler platter and drizzle lightly with maple syrup (about 2 teaspoons per trio) when assembling.
Mini Berry Phyllo Cups
- 4
Make filling
In a small bowl combine 1/2 cup mascarpone, 1 teaspoon powdered sugar, 1/4 teaspoon vanilla extract and 1 teaspoon lemon juice. Whisk until smooth and slightly airy.
- 5
Assemble cups
Spoon about 1 teaspoon of the mascarpone mixture into each phyllo shell (for 12 shells). Top each with a few mixed berries (total 3/4 cup distributed among shells). Garnish each cup with a small mint leaf. Chill assembled cups in the refrigerator while you prepare the other bites so the filling firms slightly.
Mini Chocolate-Dipped Banana Bites
- 6
Prepare bananas
Peel 1 banana and slice into 12 round coins roughly 1/3 inch thick. Arrange slices on a sheet of parchment paper so they don't touch.
- 7
Melt chocolate
Place 1/2 cup semi-sweet chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and glossy (about 40–60 seconds total). Alternatively, melt over a double boiler.
- 8
Dip and top
Using a fork or skewer, dip half of each banana coin into the melted chocolate and return to the parchment. Immediately sprinkle the chocolate-dipped edge with toasted chopped hazelnuts or pistachios (about 1 tablespoon total). Chill in the refrigerator for 10–15 minutes to set.
Finishing & Plating
- 9
Assemble sampler platter
On a small serving plate arrange the components for each guest: place a trio of mini lemon ricotta pancakes drizzled with a touch of maple syrup, two berry phyllo cups, and three chocolate-dipped banana bites. Lightly dust the platter and pancakes with 1 teaspoon powdered sugar through a fine sieve. Garnish with a few microgreens or edible flowers for color.
- 10
Timing and storage
Serve immediately once chocolate has set and phyllo cups are chilled. Any leftover components store separately in airtight containers: pancakes 1–2 days refrigerated, phyllo cups (assembled) up to 1 day refrigerated, banana bites up to 24 hours refrigerated (they brown over time).
