Globe trotting – one dish at a time !
You need to make the pancakes and filling a day in advance and then assemble everything just before you serve.
100 g flour
65 g sugar
65 g melted butter
1 tsp. finely grated fresh ginger
2 ½ cups whole milk
2 gelatin sheets
150 g good white chocolate
2 ½ cups whipping cream
finely grated zest of 1 orange
fillets of 2 oranges
100 g of sugar,
1 gelatin sheet
Make the pancakes a day in advance:
Mix flour and sugar and whip well with the eggs. Melt the butter in the pan which you will use to make the pancakes. Add the melted butter and finely grated fresh ginger to the batter and whip. Add in milk, whip some more, and the batter is ready for use.
Use a large ladle and put one portion of batter on the hot pan. Tilt the pan until the batter fully covers the pan (which is approx. 23 cm. in diameter). Cook on one side, then flip and cook (dont’s keep flipping it, just flip once). Set aside the pancakes
The pancakes should look like this when done:
For the White Chocolate and Orange Creme:
Let the gelatin sheets soak in ½ a liter of cold water for 30 minutes. Finely chop the chocolate. Bring the cream to a boil and remove the saucepan from the heat. After 5 minutes, pour the hot cream over the chopped chocolate and stir until almost all the chocolate has melted. Lift the gelatin sheets from the water, shake of excess water and put them directly in the warm cream with finely grated orange zest and mix. Let this set in the fridge for at least 3 hours (it’s better if you do it a day in advance though).
When it’s ready it should look like this:
The Orange Compote:
Cut the bottom and top of the oranges. Let the oranges stand and cut with a sharp knife across the skin, and remove the skin completely. Now cut the “naked” lemon into fillets by cutting along the fins. Boil the fillets, sugar and the finely grated zest of orange for 3 minutes over a low heat. Add gelatin sheet that’s been soaked in water for 30 mins and mix. Cool completely before serving. You can store this in the fridge for 2-3 days.
Make the pancakes rolls:
Remove the white chocolate creme from the fridge and whip it for a few seconds. Then spread some over each pancake and roll. Refrigerate overnight.
Heat a small pot on the stove. Once hot chuck in some caster sugar and wait until it melts. Stir it well and wait for it to turn a golden brown. Once it is thick and gooey, remove from heat and spread spoonfulls of caramel on a baking sheet. Let it cool, and set aside.
Remove the pancakes and compote from the fridge. Take one pancake and cut in the middle at a sharp angle. Arrange on a plate, drizzle over a spoonful of the compote and add one piece of caramel. Done!