Containment Cooking : Citrus Soufflé Pancakes

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  Prepare the pancake batter:
  Mix sugar, salt and flour then dig a well in it and add the eggs one by one, beating between each egg and adding the milk as you go, to obtain a lump-free dough. Let the dough rest for at least ½ hour. Then cook the pancakes in an oiled pan.

• Step 2

  Make the cream:
  Beat the yolks and sugar until the mixture whitens, then add the flour. Boil the milk and pour it over the preparation. Mix well and pour everything back into the pan. Boil again for 2 minutes. Mix the lemon juice, then the melted butter. Let cool.

• Step 3

  Make the Italian meringue:
  Cook the water with the sugar until you get a small ball syrup (120 °). Beat the egg whites, and gently pour the syrup over them without ceasing to beat. Gently mix the cream and the Italian meringue immediately.

Comments

Leave your comment