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SOUFFLé PANCAKE WITH SUZETTE ICE CREAM
Soufflé Pancake With Suzette Ice Cream

What you need

For the pancake:

  • 3 eggs
  • 120 g sugar
  • ½ orange zest
  • 3 cl GRAND MARNIER® liqueur®
  • 110 g flour
  • 3 g baking powder
  • Greaseproof paper


For the SUZETTE ICE CREAM:

  • 1 egg yolk
  • 20 g sugar
  • ½ orange zest
  • 2.5 cl GRAND MARNIER® liqueur®
  • 2.5 cl milk
  • 70 g chilled single cream


Suzette Sauce for the pancakes:

  • 55 g liquid caramel (shop bought)
  • 20 cl orange juice
  • 1 cl lemon juice
  • 7 g starch or corn flour
  • 15 g butter
  • 3 cl GRAND MARNIER® liqueur®


Décor:

  • 100 g sugar

How to make it

Preparation time: 5 min:

Bake for: 10 min

FOR THE PANCAKES:

  • Whip the sugar, eggs (kept at room temperature), orange zest and GRAND MARNIER® liqueur until the mixture whitens. Sieve the flour and baking powder together and gently fold into the white mixture.
  • Heat up a non-stick pan on a moderate heat and place a circle of greaseproof paper in the centre. Using a tablespoon or a piping bag, form the pancakes (around 12 g/6 cm in diameter)
  • Cook gently until golden brown and toss. Finish cooking without removing the paper. It will come off easily once the pancakes have cooled.

FOR THE SUZETTE ICE CREAM:

  • Caramelise 10 g sugar and pour the hot milk on it, still stirring. Add the zest and GRAND MARNIER® liqueur and mix it all with the egg yolk.
  • Whip the cream and incorporate into the mixture.
  • Beat the egg whites with the remaining 10 g sugar to form peaks, using an electric whip, and incorporate gently with the rest of the ingredients.
  • Freeze for at least 3 hrs.

SUZETTE SAUCE FOR THE PANCAKES:

  • Bring the orange juice, lemon juice, caramel and starch to the boil.
  • Incorporate the butter and GRAND MARNIER® liqueur.

DECOR:

Gently caramelise the sugar in a non-stick pan then use a spoon pull it on greaseproof paper. Leave to cool.

ASSEMBLY:

Gently heat the sauce and quickly dip the pancakes in it. Stack in 4s in a dish and top with Suzette ice cream using a spoon. Scatter some caramel over it.
Serve immediately.

Chef's tip

When making the Suzette ice cream, use a blender to mix the ice cream ingredients thoroughly, making sure the egg yolk has blended in fully. Otherwise you may get shards of ice and the ice cream won't be as smooth.

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