lemon pancakes
Prep:
60 mins
Cook:
10 mins
Serves:
10
method:
Pancake batter
1
Sieve the flour. Mix with salt, sugar and milk and cream to form a smooth batter.
2
Beat in the eggs and egg yolks, strain the batter and leave to rise for 30 minutes.
3
Heat the butter and mix into the batter.
4
Cook thin pancakes in the melted butter.
Lemon julienne
1
Peel off the lemon peel with a potato peeler and cut into very thin strips.
2
Blanche for 10 minutes in boiling water until soft, then rinse in cold water.
3
Heat up the sugar and water and add the strips of peel. Simmer until they are quite transparent.
Lemon curd
1
Soak the gelatine leaves well in cold water for at least 10 minutes
2
Mix all the ingredients in a saucepan and heat the mixture, stirring continuously and strain immediately. Cool the cream as quickly as possible and keep in the fridge.
Raspberry sorbet
1
Soak the gelatine well in cold water for at least 10 minutes
2
Mix until the icing sugar has melted
3
Take out the gelatine leaves, allowing the excess water to drain into ½ litre of the mixture and heat until the gelatine leaves have melted.
4
Mix everything together and freeze in an ice cream maker.
Serving
1
Fill the pancakes with the lemon cream, scatter over the drained raisins and roll them up. Warm in the oven at a low heat, serve on plates and scatter over roasted almonds. Dust with a little icing sugar, then add the raspberry sorbet formed into an attractive egg shape.
4
Decorate with lemon julienne
ingredients:
• 200g California Raisins
• 100ml gin
• Soak in gin for at least one hour
Pancake batter
• 250g wheat flour
• 10g salt
• 50g sugar
• 4dl milk 3%
• 1.2 dl whipped cream 40%
• 80g egg yolks, about 4
• 100g melted butter for frying
• 80g butter
• 200g eggs, about 4
Lemon julienne
• 2 lemons
• 50g water
• 60g sugar
Lemon curd
• 4g gelatine, 2 leaves
• 300g egg yolks, about 15
• 300g sugar
• 150g lemon juice
• 3 lemons, zest
• 200g unsalted butter
Raspberry sorbet
• 4g leaf gelatine, about 2 leaves
• 1000g raspberry purée
• 250g icing sugar
• 70g lemon juice
Roasted sliced almonds
• 100g sliced almonds, roasted until golden brown at 225ºC
• Icing sugar to garnish
