COLD LUXURIOUS RASPBERRY PANCAKE
Kall lyxig hallonpannkaka
Serves 4
0.8 cup flour
2 tablespoons sugar
1 teaspoon vanilla sugar
2 eggs
0.8 cup milk
3 tablespoons melted butter or margarine
Filling:
2 gelatin sheets = 1 teaspoon powdered gelatin
3½ oz white chocolate
0.8 cup heavy cream
0.4 cup raspberry jam
Raspberry sauce:
4½ oz raspberries
sugar to taste
1 to 2 tablespoons water
Decoration:
whipped cream
lemon balm
Mix flour, sugar and vanilla sugar in a bowl. Add the eggs and stir the batter together. Add milk and melted fat and beat it in. Bake thin pancakes and let cool completely.
Soak the gelatin sheets in cold water for about 5 minutes. Finely chop the white chocolate and put it in a bowl. Heat up the cream and pour this over the chopped chocolate. Squeeze out the moisture from the gelatin sheets and put them in the cream mixture. Stir until it's melted and really well blended. Stir in the raspberry jam and put in the fridge for a couple of hours.
Beat the cream mixture with an electric beater until light and fluffy. Spread the chocolate filling onto the pancakes, roll them up and put them seamside down on a plate that you put in the fridge until serving.
Raspberry sauce:
Mash the berries and flavor with some sugar. Dilute the sauce with some water and put a "mirror" of sauce on each serving plate.
Cut off the ends of the pancake rolls and cut them diagonally in two. Put them upright on the plates and decorate with some whipped cream and lemon balm leaves.
Enjoy!
Bella
Kall lyxig hallonpannkaka
Serves 4
0.8 cup flour
2 tablespoons sugar
1 teaspoon vanilla sugar
2 eggs
0.8 cup milk
3 tablespoons melted butter or margarine
Filling:
2 gelatin sheets = 1 teaspoon powdered gelatin
3½ oz white chocolate
0.8 cup heavy cream
0.4 cup raspberry jam
Raspberry sauce:
4½ oz raspberries
sugar to taste
1 to 2 tablespoons water
Decoration:
whipped cream
lemon balm
Mix flour, sugar and vanilla sugar in a bowl. Add the eggs and stir the batter together. Add milk and melted fat and beat it in. Bake thin pancakes and let cool completely.
Soak the gelatin sheets in cold water for about 5 minutes. Finely chop the white chocolate and put it in a bowl. Heat up the cream and pour this over the chopped chocolate. Squeeze out the moisture from the gelatin sheets and put them in the cream mixture. Stir until it's melted and really well blended. Stir in the raspberry jam and put in the fridge for a couple of hours.
Beat the cream mixture with an electric beater until light and fluffy. Spread the chocolate filling onto the pancakes, roll them up and put them seamside down on a plate that you put in the fridge until serving.
Raspberry sauce:
Mash the berries and flavor with some sugar. Dilute the sauce with some water and put a "mirror" of sauce on each serving plate.
Cut off the ends of the pancake rolls and cut them diagonally in two. Put them upright on the plates and decorate with some whipped cream and lemon balm leaves.
Enjoy!
Bella
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