Apple and Tomato Syrup Pancakes with Tomato Ice-cream
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.20 | kg | KNORR Tomato Pronto 6 x 2kg |
| 350.00 | ml | Cream |
| 1.00 | kg | Sugar |
| 3.00 | pc | Egg yolk |
| 75.00 | g | Castor sugar |
| 20.00 | g | KNORR Sweet Chilli Sauce 6 x 2L |
| 250.00 | g | Flour, white |
| 250.00 | ml | Milk, fresh |
| 2.00 | pc | Egg white (35g) |
| 5.00 | g | Salt |
| 8.00 | pc | Apples, diced |
| 90.00 | ml | Verjuice |
| 120.00 | ml | Lemon juice, fresh pressed |
| 750.00 | ml | Water |
| 2 Mint Sprigs to Garnish |
Preparation
Apple and Tomato Syrup Pancakes with Tomato Ice-Cream
Ice cream:
1. Puree KNORR Tomato Pronto
2. Bring to the boil and simmer until reduced down by half
3. Remove from the heat and allow cooling to room temperature
4. In a separate bowl, whisk egg yolks, cream, castor sugar and sweet chilli sauce
5. Gently fold cooled tomato puree through egg and cream mixture and freeze.
Fruit Syrup:
6. Core and skin apples
7. Cut apples into wedges
8. Heat sugar, water, apple wedges, verjuice, lemon juice and KNORR Tomato Pronto in a pan
9. Reduce until a jammy consistency is reached
Pancake:
10. Gently whisk all ingredients together
11. Pour a thin layer onto a non-stick pan
12. Leave for a minute to cook and then flip
Assembly:
13. Fill 1 pancake with “Pronto Fruit Syrup”
14. Top with two scoops of “Pronto Ice-Cream”
15. Garnish with sprigs of mint
16. Serve.
Scott Walker
The Fusion Cooking School
