John Myers
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Galettes with Coconut Ricotta Cream and Marinated Strawberries
The perfect galettes with coconut ricotta cream and marinated strawberries recipe with a picture and simple step-by-step instructions.
Coconut ricotta cream
- 200 g Ricotta
- 200 ml Coconut milk
- 4 tbsp Desiccated coconut
- 1 pinch Salt
- Agave syrup
Marinated strawberries
- 500 g Strawberries
- Agave syrup
- Cointreau
Galettes
- 3 tbsp Buckwheat flour, heaped
- 1 tbsp Wheat flour, coated
- 1 Egg
- 1 pinch Salt
- Milk
- Oil
Coconut ricotta cream
- Mix the ricotta with the coconut milk and the pinch of salt until smooth, sweeten with agave syrup and then stir in the desiccated coconut, cover and let sit in the refrigerator for 2 hours.
Marinated strawberries
- Clean the strawberries. Put a third of the strawberries in a tall container, add a dash of Cointreau and some agave syrup and puree everything very finely. Quarter the other strawberries and add the strawberry puree, stir in and let it steep a little.
Galettes
- Put the buckwheat flour, the wheat flour, the salt and the egg in a bowl, stir and add enough milk to make a smooth, rather thin dough. Let this dough rest for at least 30 minutes.
- Then heat a pan over medium heat, add a little oil and spread over the pan with kitchen paper so that the pan is well oiled but no oil can be seen. Remove the pan from the heat and add a ladle of the batter, moving the pan so that the batter is well distributed in the pan.
- Put the pan back on the stove when the dough is well thickened, turn the galette and finish baking, then take it out of the pan and do the same with the rest of the dough.
Serving
- Place a galette on a plate, brush half of it with coconut cream, then fold it up to a quarter, add a cam of coconut cream on top and then the marinated strawberries.
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