Pancakes Coulis Ice Cream Food

PANCAKES, COULIS & ICE CREAM

Steps:

• Gently simmer 150g strawberries/raspberries until soft. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. Leave in the fridge to completely cool.
• In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour.
• Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula.
• Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
• Drizzle the coulis over the pancakes and finish with a scoop of Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream.

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

NANA'S BLUEBERRY ICE CREAM SAUCE

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

ICE CREAM PANCAKES

Steps:

• Combine 1 cup ice cream with water and egg in a medium bowl.
• In a separate bowl, combine flour, baking powder, and salt.
• Add the wet mixture to the dry mixture and stir just until combined.
• Heat a greased skillet over medium.
• Spoon 1/3 cup of batter onto the skillet for each pancake.
• Flip once edges are cooked and pancake starts to bubble, about 1 minute.
• Cook other side until lightly browned and serve with a scoop of ice cream and strawberry syrup.