Pancake rolls with vanilla curd on mango puree with cranberries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix eggs, salt and 1/2 tablespoon sugar with the whisk of the hand mixer. Sift flour on top and stir in. Add milk and mineral water and stir in. Let dough swell for about 20 minutes

2. 2

   Cut the mango off the stone. Peel and chop the flesh. Halve lime and squeeze juice. Finely puree mango cubes, lime juice, except for 1 teaspoon, and 1 tablespoon sugar

3. 3

   Grease the pan (bottom approx. 24 cm Ø) with butter and heat it up. Bake 4 pancakes from the dough one after the other. Place the pancakes side by side on the work surface and let them cool down

4. 4

   In the meantime, mix the quark, remaining lime juice, 3-4 tablespoons sugar and vanillin sugar well with the whisk of the hand mixer. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the quark. Wash the lemon balm, dab dry and remove the leaves. Put 4 leaves aside for decorating. Cut remaining leaves into strips. Place the curd cream in the middle of each pancake as a strand, roll up and cut into pieces. Put some mango puree and cranberries on 4 plates. Spread the curd cheese rolls on top. Dust with icing sugar. Sprinkle some strips of lemon balm on top. Decorate with lemon balm leaves. Add the rest of the mango puree

Nutrition Facts

KCAL
470 kcal

CARBS
59 g

FATS
18 g

PROTEINS
17 g