Chestnut Blinis With Ricotta Flan And Caramelized Bananas

• For the chestnut blinis
• 1/3 cup buttermilk
• 1/3 cup heavy cream
• 1/4 cup 2 T chestnut flour
• 1 large egg, lightly beaten
• 11/2 tablespoons butter, melted
• 1 teaspoon sugar
• 1/4 teaspoon salt
• For the ricotta flan and caramelized bananas
• 1.1 pounds (1/2 kilo) fresh ricotta; I make Jennifer Perillo's and drain it well
• 2 egg whites, whisked vigorously
• 1 teaspoon chestnut honey
• 1/4 teaspoon salt
• couple grinds of black pepper
• butter and flour for greasing the ramekins
• 1 banana
• 1 tablespoon butter
• 1 teaspoon brown sugar
• 1-2 teaspoons dark rum

1. Combine all ingredients, whisk well to incorporate, cover and chill for 20-30 minutes.rnPreheat the oven to 375.
2. In a mixing bowl, combine the ricotta, egg whites, chestnut honey, salt and pepper, and stir to combine well. Set aside and butter and flour 4 Pyrex ramekins.rnDivide ricotta batter evenly among the 4 prepared ramekins, put in oven and bake for 30-35 minutes until the flan tops are turning golden and the flan looks set. It might still wobble a bit but will have a firm top. Remove from oven and set aside. They might sink a bit. No worries.
3. In the meantime, melt the 1 T butter in a small skillet over medium heat. Add the brown sugar and rum; when the sugar has dissolved, add the banana rounds, and cook 3-4 minutes, until the fruit is starting to look a bit translucent. Remove from heat and set aside.
4. Set a griddle over medium-high heat and brush lightly with butter or non-stick spray. Remove blini batter from fridge. When the griddle is hot but not smoking, pour out small rounds (~2 T) of batter. Pay attention as bubbles rise and the bottoms brown. Flip once and cook until just cooked through. Transfer completed blinis to a plate and keep warm.
5. Divide the blinis equally among 4 plates. Over each mess of blinis, invert a ramekin so that the flan tumbles out and sits atop. Garnish each plate with banana rounds and drizzle with chestnut honey.rnServe immediately.

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Taken from food52.com/recipes/16951-chestnut-blinis-with-ricotta-flan-and-caramelized-bananas (may not work)