John Myers
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Dessert: Chocolate Mousse in Caramelized Mini Pancakes with Punch Syrup
The perfect dessert: chocolate mousse in caramelized mini pancakes with punch syrup recipe with a picture and simple step-by-step instructions.
- 6 piece Mini pancakes *
- 12 teaspoon Sugar
The filling
- 100 ml Cream 30% fat
- 100 g Whole milk couverture
- 30 g Butter
- 0,5 piece Grated tonka beans
- Aside from that…
- 50 ml Emari punch syrup http://www./rezept/455134/Punschsirup.html
- Place the mini pancakes on an ovenproof surface and sprinkle with a teaspoon of sugar each. Caramelize the sugar with the “flamethrower”. Turn the pancakes over and do the same with the other side.
the filling
- Crush the couverture and let it melt in a water bath together with the butter at a low temperature. (As soon as the melting process begins, I turn off the power and let the couverture melt completely while stirring constantly.)
- Rub the tonka bean into the cream and beat it.
- Mix the melted couverture with the whipped cream and pour this cream into a piping bag.
- Place a caramelized pancake on a plate and sprinkle the cream on top. Cover with the second pancake and decorate.
- Pour the punch syrup into a small pan and reduce until it is thick. Use this to decorate the filled pancakes and the plate.
- * Link to casserole: Curd casserole from mini pancakes
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