Dutch Pancake with Vanila Mousse and Cucumber, Grape Fruit Salad

By • September 14, 2013 0 Comments

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Author Notes: MMM pamplemousse, I remember as a young child finding this word to be the most amusing of any of the words in my vocabulary, it has such a humorous sound to it. Any ways I love this fruit it has a taste and colour unlike any of the other citrus fruits, when paired with something sweet there is nothing I would rather have as part of my breakfast. MMM breakfast, the most important meal of the day, I am a firm believer that the way in which you greet each morning will play a strong role in the way the rest of your day will play out. Some of you night owls may disagree or you may just substitute morning with afternoon but the fact still stands that there is no better way to start your day than with a delicious meal. The great thing about breakfast is that you can get away with eating more calories because you have the rest of your day ahead of you to burn them off and the energy certainly helps to keep your spot in the rat race. This recipe is one that developed very spontaneously my girlfriend and I where grocery shopping and we wanted to create a recipe for the book so we wandered through the grocery store picking up ingredients that we thought would work well together. We brought them home and this is what we came up with.WTF, A Dessert Anthology

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Serves 4

Dutch Pancake

  • 5 eggs
  • 2 tablespoons sugar
  • 250 milliliters whole milk
  • 151g flour
  • 1/8 teaspoon salt
  • 1/3 cup melted salted butter
  • 1/2 Honey Dew
  • Vanilla Mousse
  • 284 milliliters milk
  • 36g sugar
  • 1 egg
  • 22g cornstarch
  • 36g sugar
  • 18g butter
  • 1 tablespoon vanilla
  • 2 egg whites
  • 30g sugar
  • 63ml whipped cream

Cucumber and Grape Fruit Salad

  • 200g cucumber
  • 350 honey dew
  • 200g segmented grape fruit
  1. This mousse is a quite sweet if you eat it on its own but when paired with the dutch pancake and fruit salad it replaces syrup on the pancake and provides the much needed sweetness to go with the grape fruit. A mousse is a dessert that is made fluffy with the addition of whipped cream, egg whites or both. Simply make a crème patisserie which is stirred custard, start by boiling your milk, sugar, and vanilla bean pods and the scraped out innards in a sauce pan. Mix together the cornstarch and eggs until the mixture is free of lumps, temper the egg mixture into the hot milk and return to medium heat cook stirring continuously until the mixture thickens, remove from heat immediately add the butter and place in a shallow container in the refrigerator with plastic wrap on the surface of the pastry cream . For the meringue portion of the mousse separate your eggs and warm the egg whites in a hot water bath once the egg whites are warm add a little lemon juice which breaks down the protein in the egg whites there by making your job easier. Whip the egg whites until they form a soft peak then gradually add the sugar to the meringue being sure to continually whisk. Continue to whip until stiff peaks are formed set this aside and then whip the cream to soft peak. Fold your meringue into the cooled pastry cream and then do the same with the whipped cream and your mousse is now complete.
  2. For those of you who have not had a Dutch pancake before it is a simple physically leavened pancake that is baked. Pre heat your oven to 400 degrees Fahrenheit and beat your eggs over a hot water bath until frothy, you want the water to be hot but not boiling or you will cook your eggs. Fold in the rest of your ingredients and deposit the batter into a lightly oiled 6” cast iron skillet. Cut the honey dew into quarters and remove the rind and seeds, slice one of the quarters into thin slices and arrange into a spiral on the pancake. Bake the pancake for 15 minutes then drizzle it with honey and continue baking for 5 minutes or until evenly browned.
  3. For those of you who have not had a Dutch pancake before it is a simple physically leavened pancake that is baked. Pre heat your oven to 400 degrees Fahrenheit and beat your eggs over a hot water bath until frothy, you want the water to be hot but not boiling or you will cook your eggs. Fold in the rest of your ingredients and deposit the batter into a lightly oiled 6” cast iron skillet. Cut the pear into quarters and remove the core, slice one of the quarters into thin slices and arrange into a spiral on the pancake. Bake the pancake for 15 minutes then drizzle it with honey and continue baking for 5 minutes or until evenly browned.
  4. The fruit salad is pretty self explanatory cut up your fruit into 2 centimetre cubes except the grape fruit should be cut into smaller 1 centimetre pieces otherwise it over whelms the other fruits. Make sure that you have properly segmented the grape fruit and that there is no skin left, this is easy to do with grape fruits because the wedges are so big. Use a sharp knife and cut the peel off of the grapefruit and cut along the membrane, separating the flesh from the membrane, continue doing this until you have segmented the whole grapefruit.
  5. To assemble this dessert I like to serve the fruit salad and mousse in a glass with a spoon for aesthetic reasons. I either dip my pancake in the mousse or spoon some of the mousse onto the pancake but if you prefer you can serve everything directly on top of the pancake.

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