Mascarpone, White Chocolate & Raspberry Pancake

To make 2 Pancakes.

INGREDIENTS

Eggs - 2 eggs

Milk - 300ml

Flour -

Raspberries - 250g

Lemon - 1 lemon

Powdered Sugar - 4-5 Tbsp

Mint - as much as required

Mascarpone Cheese - 200g

Vanilla extract - 2-3 Tbsp

White Chocolate pieces - 2-3 Tbsp

 INSTRUCTIONS

1. To make a Raspberry Coulis, start by adding half of the Raspberries to a blender*

*around 150g

2. Add the Zest of a Lemon, and a good squeeze of Juice.

3. Add 1 heaped Tbsp of powdered Sugar.

4. Blend the Raspberry until smooth, then taste, and adjust*

*the coulis can be sweeter, or more acidic, so adjust with more lemon or sugar to your preference

5. Once ready, set the Coulis aside ready to use.

6. Next, add the Mascarpone to a mixing bowl, add 1-2 heaped Tbsp of powdered Sugar, and 2 Tbsp of Vanilla extract*

*as with the coulis, this is also adjustable

7. Whisk thoroughly, taste and adjust, then place the Vanilla Mascarpone in the fridge ready.

8. To make the Pancake batter, add 100g of Flour to a mixing bowl, and very slowly whisk in 300ml of Milk.

9. Once smooth, add 2 whole Eggs, and whisk.

10. Pass the batter through a fine sieve.

11. Add a large non stick frying pan to a low heat.

12. Add a small knob of butter.

13. Once the Butter is melted and gently foaming, ladle in some of the Batter, enough to cover the base of the pan.

14. Cook the Pancake until lightly browned on the base, flip and repeat until both sides are lightly browned and blistered.

15. Remove the Pancake, lay it onto a plate.

16. Spread over some of the Mascarpone, then scatter over some white Chocolate pieces.

17. Lay over some fresh Raspberries, and drizzle over the Raspberry Coulis.

17. Finish with a scattering of finely diced Mint, and serve.

Enjoy.