Crespelle Soufflé with Gelato E Pesca

For the pancake batter and soufflé mixture

1. Mix the flour with the sugar, stir in the milk until the dough has a smooth consistency. Add the eggs and mix into a smooth batter. Brown the butter and put through a sieve into the dough – stir again until smooth and pass the dough through a sieve. Cover and let rest for 15 minutes.
2. Depending on the size of the pan, you can bake about 8 thin pancakes from the mixture. Oil or butter the pan only the first time. The remaining pancakes can be fried without adding any additional fat. Put the finished pancakes on a plate and set aside.
3. Slit open the vanilla pod and scrape out the pulp. Beat the two egg yolks with the sugar and the citrus fruit zest until frothy. Add the quark and mascarpone, sieve the cornstarch over it and exclude everything.
4. Beat the egg whites with the remaining sugar until stiff and fold into the mixture. Preheat the oven to 210 degrees. Brush the pancakes with the soufflé mixture and roll them up. Place on a buttered oven tray and bake in the preheated oven for 5 to 10 minutes. Dust with powdered sugar immediately after taking out. Can be caramelized with a Brulee burner.

Peach ragout

1. Peel and cut the peach, caramelize with sugar in a pan and flavor with peach liqueur. Score the peaches and put them in boiling water for 10 seconds. Quenching and peeling. Cut in the middle, remove the stone and cut into pleasant pieces, edge length about one centimeter.
2. Melt the sugar in the pan, add the peach pieces and caramelize. Deglaze with the peach liqueur and reduce briefly. Then put on the plate.

raspberry ice cream

1. Puree the raspberries and strain them through a sieve. Put the obtained marrow in a bowl. Put the cream in the mixer and whip for a short time – five turns are enough. Add the raspberry pulp, milk and sugar. Hit again briefly. Put the mixture in an ice cream maker and let it turn to ice for 35 minutes.