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Russian cheese curd pancakes

Diana Henry from Market Kitchen
Late summer fruits with a splash of red wine and vodka gives this Russian dish from Diana Henry a special kick

Russian cheese curd pancakes

Method

1. For the black fruits:. Put the wine, vodka, the sugar, 4 tablespoons of cassis the lemon peel and cinnamon stick in a pan and bring to the boil. Simmer until reduced by a third.

2. Put the figs and plums into the hot wine syrup. Cover and cook until the fruits are soft but not collapsing. Leave to cool.

3. Add the blackberries and pour a slug of vodka over the top. Drizzle with the remaining cassis.

4. For the pancakes: if the curd cheese is wet, strain over a bowl through muslin for a couple of hours, until the moisture is removed.

5. Mix the cheese with all the other ingredients, apart from the butter, cover loosely and chill for several hours.

6. Melt some butter in a pan and fry spoonfuls of the pancake mixture on both sides until golden. Serve with a the black fruits and some soured cream. Dust with icing sugar.

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Serves: 6

Prep: 15 min, plus straining and chilling
Cook: 25 min

Ingredients

For the black fruits

150ml Red wine
100ml vodka, plus a slug more
4 tbsp brown Sugar
6 tbsp cassis
1/2 cinnamon stick
few strips lemon peel
16 fresh firm Figs, cut lengthways not quite all the way through
12 firm Plums, halved with stones removed
300g Blackberries

For the pancakes

900g curd cheese
1 egg
1 egg yolk
1 pinch Salt
4 tbsp caster sugar
4-6 tbsp Flour
1/2 lemon, grated zest only
1 tsp vanilla extract
35g unsalted Butter
Soured cream, to serve
icing sugar, for dusting