posted by cchiu 01-16-101 12:31 PM
Chocolate Pancake with Cinnamon Roasted Pear and Toffee Sauce
From Robert Hutchinson, Sous Chef at Weston Park, Shropshire.
For The Toffee Sauce:
3 oz. Butter
3 oz. Castor Sugar
4 tbsp. Golden Syrup
10 fl. Oz. Double Cream
For the Roasted Pears:
4 Ripe but not soft William pears
10 oz. Castor Sugar
2 Oranges zested and juiced
1 stick of Cinnamon
1 Glass Sweet Dessert Wine (such as Orange Essencia)
For the Chocolate Pancake:
2 whole eggs
45 g. plain soft white flour
15 g. extra brute cocoa powder
5 fl. Oz. milk
25 g. sugar
Method For The Toffee Sauce: Place sugar and golden syrup in a thick based pan and bring to a golden caramel. Add cream and re-boil and reduce a little. Take off the heat and whisk in the butter. Set aside but keep warm. Do not allow to boil again.
For the Roasted Pears: Using a melon baller remove the core from the under-side of the pear and then peel carefully and smoothly leaving the stalk on if possible. Place pears in a thick based pan. Just cover with water and then add the other ingredients. Bring to the boil then leave to cool in the liquid. Drain pears and cut five small cuts tapered down so the base of the pear fans slightly and is more stable. Stand on a greased oven proof tray and sprinkle with brown sugar.
For the Chocolate Pancake: Using an electric hand blender beat eggs and milk together. Add sugar and cocoa powder, then flour. Pass through a sieve and allow to rest for 2 hours chilled.
Get a blinis sized pan good and hot, add a few drops of vegetable oil. Spoon in enough mix to cover base of pan and to a depth of about 3mm. When the top starts to firm up flip over and cook other side Use while still hot and fresh
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