Apple and Tomato Syrup Pancakes with Tomato Ice-cream


	Serving size calculate

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	KNORR Lemon Juice 6 x 2L
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