Equipment
Ingredients
For the Baked Pancake:
- 2 cups spelt flour or almond flour
- 2 tablespoons maple sugar or honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large organic free-range eggs
- 1 1/2 cups almond milk or coconut milk
- 1/4 cup melted ghee
- 1 teaspoon almond extract
For the Toppings:
- 1 cup mascarpone cheese flavored with a dash of almond extract
- 2-3 tbsp honey or maple syrup
- Thinly sliced kiwi
- Thinly sliced oranges
- Pineapple rings pre-soaked in beetroot juice or pomegranate juice for red coloring
- Blueberries, blackberries and raspberries
- Whipped cream or additional mascarpone for the center
- 1 strawberry for garnish
For the Strawberry Sauce:
- 2 cups fresh strawberries hulled and halved
- 1/4 cup maple syrup or honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
Prepare the Baked Pancake:
- Preheat your oven to 375°F (190°C).
- In a separate bowl, whisk together eggs, almond or coconut milk, melted ghee, and almond extract.
- Combine the wet ingredients with the dry ingredients until smooth.
- Pour the batter into a greased round baking dish or skillet, ensuring it's spread evenly for a flat top.
- Bake for 20-25 minutes, or until the pancake is set and lightly golden.
Prepare the Toppings:
- Mix the mascarpone with a little almond extract to enhance its flavor. Add 2-3 tablespoons of honey or maple syrup and using an electric mixer or whisk blend thoroughly.
Assemble the Dish:
- Once the pancake is baked and cooled slightly, spread a thick layer of almond-flavored mascarpone over the top.
- Arrange thinly sliced kiwi and oranges in a beautiful pattern on top of the mascarpone.
- Place the red-dyed pineapple rings in the center, forming a ring.
- Add a ring of blueberries, blackberries and raspberries around the pineapple.
- In the very center, place a dollop of whipped cream or additional mascarpone, and top with a strawberry.
Garnish:
- Blend the Strawberries:
- In a blender or food processor, puree the strawberries until smooth.
Cook the Sauce:
- Transfer the pureed strawberries to a saucepan. Add the maple syrup or honey, lemon juice, vanilla extract, and a pinch of salt.
- Cook over medium heat, stirring occasionally, for about 10 minutes. The sauce should thicken slightly.
- Strain (Optional):
- For a smoother sauce, strain it through a fine-mesh sieve to remove the seeds. This step can be skipped if you prefer a more rustic texture.
Cool and Serve:
- Allow the sauce to cool to room temperature. It will thicken further as it cools.
- Serve a portion of the strawberry sauce drizzled over the Fruit Carpaccio Baked Pancake.
- Offer the remaining sauce on the side in a small serving jug or bowl for guests to add to their liking.
Serve:
- Present this gourmet Fruit Carpaccio Baked Pancake as a centerpiece dish, showcasing the vibrant colors and elegant arrangement of fruits on a delicately flavored almond pancake.
Tried this recipe?Let us know how it was!
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06/10/2024 09:01 am GMT
