gordon ramsay recipes souffle pancakes with rhubarb...
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06/10/2008 10:08 PMSouffle pancakes with rhubarb Recipe | 4Food | Channel4.com
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Gordon Ramsay
Gordon Ramsay recipesSouffle pancakes with rhubarb compote recipeDate Published:12/05/2008
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Dish up Gordon’s souffle pancakes with rhubarb compote dusted with icing sugar formaximum impact
Serves 2
Ingredients
100g plain flour2 egg yolks, beaten2 egg whites200ml full fat milk2 tbsp caster sugar2 knobs of butter, unsalted
For the rhubarb compote:
2 stalks rhubarb1 vanilla pod2-3 inch piece of ginger, peeled and slicedButter, unsalted1 tablespoon caster sugar1 lemon
Method: How to make souffle pancakes with rhubarb compote
1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisktogether and slowly add the milk, whisking as you go.
2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holdsstiff peaks. Gently fold the whites into the batter mixture.
3. To make the compote, split the vanilla seed and scrape out the seeds. Cut the rhubarb into 2 inch pieces. Melt a little butter in a pan and addthe rhubarb, ginger, vanilla pod and vanilla seeds. Stir, and add the caster sugar. Peel 2 -3 pieces of lemon rind into the rhubarb and add 2tablespoons of water to help the rhubarb to steam and break down, cook for 4 -5 minutes.
4. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking onthe first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.
5. Spoon a little compote onto the middle of the pancakes before gently folding over and dusting with icing sugar. Serve with vanilla ice-cream.
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06/10/2008 10:08 PMSouffle pancakes with rhubarb Recipe | 4Food | Channel4.com
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