Red groats pancake casserole with zabaglione

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut open the vanilla pod, scrape out the pulp. Separate two eggs. Chill the egg whites. Mix vanilla pulp, 50 g sugar, wine and egg yolks. Beat over a warm water bath until foamy and form a firm zabaglione. Pour the zabaglione into a bowl and chill immediately. Whisk 2 eggs and milk in a bowl.

2. 2

   Mix flour and baking powder. Add 3 tablespoons of sugar, salt and vanilla sugar and mix with the egg milk to a smooth dough. Let dough rest for about 10 minutes. Wash the strawberries and currants, drain. Sort the raspberries. Put some berries aside for decoration. Clean the rest of the berries, cut large berries into smaller pieces, or scrape them off the panicles with a fork. Beat the egg white until stiff and fold into the dough. Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 4 pancakes from the dough one after the other. Let the finished pancakes cool down. Mix the red fruit jelly powder and 6 tablespoons of nectar. Bring 50 g sugar and remaining nectar to the boil.

3. 3

   Clean the rest of the berries, cut large berries into smaller pieces, or scrape them off the panicles with a fork. Beat the egg white until stiff and fold into the dough. Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 4 pancakes from the dough one after the other. Let the finished pancakes cool down. Mix the red fruit jelly powder and 6 tablespoons of nectar. Bring 50 g sugar and remaining nectar to the boil. Stir in the mixed powder and let it swell for about 5 minutes at low heat while stirring. Add fruit after 2 minutes. Allow to cool briefly, spread 3-4 tablespoons of red fruit jelly on each pancake, roll up and chill for approx. 5 minutes. Carefully cut the pancakes into slices and layer them in a mould with the remaining red fruit jelly. Add the zabaglione and gratinate under the hot grill of the oven for 3-4 minutes. Remove and decorate with mint

4. 4

   Stir in the mixed powder and let it swell for about 5 minutes at low heat while stirring. Add fruit after 2 minutes. Allow to cool briefly, spread 3-4 tablespoons of red fruit jelly on each pancake, roll up and chill for approx. 5 minutes. Carefully cut the pancakes into slices and layer them in a mould with the remaining red fruit jelly. Add the zabaglione and gratinate under the hot grill of the oven for 3-4 minutes. Remove and decorate with mint

5. 5

   Waiting time 5 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
77 g

FATS
15 g

PROTEINS
14 g