Serves 8 people - Prep Time 1hour 45 minutes stretched over two days
Pancake Batter
100g flour ♥ 65g sugar ♥ 3 eggs ♥ 65g melted butter ♥ 1 tsp finely grated fresh ginger ♥ 1/4 liter whole milk
Lemon Creme
2 sheets isinglass ♥ 150g good white chocolate ♥ 1/4 liter whipping cream ♥ finely grated peel of 1 1/2 lemon
Lemon Confite
2 Lemons (filets of) ♥ 100g sugar ♥ 4 tbsp. water ♥ 1/2 vanilla pod ♥ 1 1/2 tsp corn flour mixed with a bit of water
Lemon Creme
Soak the gelatine/isinglass in a pint of cold water for half an hour. Finely chop the white chocolate. Bring the cream to a boil and remove from heat.
After 5 minutes, pour the hot cream over the chopped chocolate. Stir till almost all the chocolate it melted. Wring out the gelatine free of water and put it directly into the warm cream.
When all the chocolate has melted, pass it through a sieve. Add the lemon peel and stir well. Lemon cream is cooled in the refrigerator at least 3 hours or till next day.
Pancake Batter
Mix the flour and sugar, whisk well with the eggs. Melt the butter in the pan in which the pancakes will be cooked. Whisk melted butter and finely grated fresh ginger. Then beat in the milk.
Fry the pancakes on a pan (25 cm in diameter)
Lemon Confite
Cut the top and bottom off the lemons. Let the lemons stand on the bottom and then cut the peel off with a sharp knife. Now cut the "naked" lemon filleted by constantly cutting along the slats.
The 1/2 vanilla pod is split lengthways. The vanilla corns inside are scraped out with a small knife and crushed with a bit of the sugar with a spatula, so that the seeds/grains gets separated.
Vanilla, the empty vanilla pod, sugar, lemon fillets and water are boiled up briefly and thickened with a little corn flour soaked in a bit of water. Only thicken it a little, not too much. Cool completely before serving. The Lemon Confite can be stored refrigerated for 2-3 days.
Place the cold pancakes out on a table. Beat the cold lemon cream airy and spread on pancakes. Rol the pancakes carefully together, put them on a platter with a straight surface and cover. Place the platter with pancakes in the refrigerator 1-2 days before serving. Cut each of the very cold panckes in two obligue slices - ends are not used. Arrange the slices elegantly on top of each other. Gently heat the Lemon Confit a little and serve immedietly.
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Source http://www.dr.dk
