Serves: four people
Dough : 200g cake flour, 2 eggs, 80ml full cream milk, 40g custard sugar, 5g ginger powder, pinch of salt, butter (for baking)
Filling : 150g mascarpone cheese, 50g confectioner sugar, 2ml vanilla essence, 80ml sweet cream (35%)
Ice Cream : 80ml full cream milk, 80g sweet cream (35%), 100g soursop, 4 egg yolks, 80g caster sugar, zest of one lemon
Method: To make the dough, mix together the milk, sugar, ginger, salt, and eggs, then gradually add the flour until smooth. Leave to rest for 30 minutes.
Heat a non-stick pan and melt the butter. Use a ladle to spread in the dough while turning the pan to get a thin layer. Fry at medium heat for about 1 minute, then use a spatula to flip it, and fry for another minute. Remove from the pan and keep warm until serving.
For the filling, mix all ingredients in a blender until smooth, spread inside the pancakes and roll.
For the ice-cream, peel the soursop and remove the stones. Blend the fruit to a smooth puree. Combine the milk, cream, sugar, vanilla essence, and lemon zest in a pan. Bring the mixture to 80° and remove from the heat. Add the fruit pulp and transfer to an ice-cream machine to freeze. Serve when frozen.
Recipe by Chef Helmut Lamberger, National Global Master Chef and Executive Chef, Hotel Impiana KLCC
Source: The Expat March 2013
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