Millet pancake with berry sauce

Description

Summer, Ah, Summer! How much light, heat, colors! And how many ripe juicy berries in our garden! I just wish the summer would never end... Here is the mood - great! Today I will treat everyone to a fabulous cake. Air pancake, delicious cream and flavored with berry sauce! It's just some kind of magic! So delicious, so bright! Fantastic! Cook! It should definitely be tried!

Ingredients

Flour

120 г
Wheat flakes

30 г
Chicken egg

1 шт
Yogurt

300 мл
Sugar

1 ст. л.
Butter

50 г
Leavening agent

1 ч. л.
Salt

1 щепот.
Red currants

150 г
Sugar

80 г
Water

1 ст. л.
Potato starch

1,5 ч. л.
Lemon juice

1 ст. л.
Milk

150 мл
Chicken egg

3 шт
Cream

30 мл
Sugar

60 г
Potato starch

15 г
Vanilla

1 пакет.
Cream

200 г
Mascarpone

200 г
White chocolate

150 г
Cream

200 мл

Cooking

To cook a pancake. Melt the butter and cool slightly.

Wheat flakes Mistral grind in a coffee grinder.

Flour, baking powder, millet flakes (crushed) and a pinch of salt sift through a fine sieve.

Add sugar. Mix well.

Add the egg and melted butter. Mix well.

Pour yogurt and knead the dough. The dough I have passed through a sieve to achieve a smooth consistency without lumps.

Pancake fry in non-stick pan on average, even slightly below the fire. The pan should be well heated and greased with vegetable oil (once). Fry on both sides, about 2 minutes. As you will see bubbles and the top is tight, you can perevorachivaet.

Here they are beautiful. They can be served with Cup of morning coffee. So delicious! The classic version of the filing pancak: put 2-3 heaped, promazyvaya butter, and pour maple syrup.

To prepare the custard. Separate the yolks from the whites.

In a saucepan mix the yolks, sugar and starch until smooth.

Separately combine the vanilla, milk and cream. Put on low heat and bring the mass to a boil.

Hot milk mixture pour in a thin stream, continuing to stir in the yolk mass.

Put the mixture on a slow fire. Cook about 5 minutes, not necessarily stirring, until thick. Remove from heat and allow to cool completely.

It's time to prepare the berry sauce. Currants (berry can be of any to your taste) to be separated from the twigs. Rinse with cold boiled water. Spread on paper towel and dry well.

Then wipe the berries through a fine sieve.

Put in a casserole mashed berries, add sugar, pour a spoonful of lemon juice. And put on a slow fire. To bring the mass to boil and complete dissolution of sugar.

In a Cup dissolve the cornstarch with water, stir well, the mixture should be homogeneous.

Starch pour a thin stream in berry mass. Cook over low heat until thick, about 2 minutes. Remove from heat, cover with cling film flush and allow to cool completely.

To prepare the mascarpone cream and white chocolate. Break the chocolate into small pieces. And melt in a water bath.

Cold cream vzbit to stable peaks.

Slightly, on low speed of blender, whip the mascarpone. To connect with custard and stir until smooth mass.

Then enter the whipped cream, stirring gently with a spatula until smooth (whip is not necessary!!!). Ready cream put on 1 hour in the refrigerator to solidify. It turns out a lot of cream, so that you can safely do half caf or bake something tasty!

On a plate lay one pancake, grease it with cream. Cover with the second, then the cream again... so, until pancake. The top layer of cream not to miss. To put it in the fridge for 1.5 hours for impregnation.

Then pour the top of the cake with berry sauce and decorate the center with berries and mint leaves.

Bon appetit!

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