Raspberry and white chocolate souffle in a dark chocolate pancake with rose hip syrup, by Derek Johnstone, Head Chef at Borthwick Castle
With Pancake Day just around the corner (Tuesday 5th March), I find it really intriguing to discover that these simple little cakes have been baked and enjoyed for more than 600 years. During the time of Borthwick Castle’s construction in 1430 there were obviously very few of the luxury ingredients that we have become accustomed to today. Back then, pancakes would have been a very primitive way of using up excess eggs, fats and milk, providing an easy way of clearing out the pantry for the final feast before Lent, when fasting would begin. During the time of Borthwick Castle’s conception I am told these pancakes would have been consumed as a savoury snack, somewhat resembling a flat Yorkshire pudding. Nowadays, pancakes are seen as more of a treat, generally enjoyed as a sweet offering.
As a young child celebrating Shrove Tuesday, I struggled to focus on the significance behind the day - I just really enjoyed being allowed in the kitchen to help make these tasty treats! As I grew older and spent more time cooking, I started to enjoy experimenting with different ingredients and being a little more adventurous, straying away from the common pankcake accompaniments of sugar and lemon. I’ve used many different ingredients over the years, with some being more successful than others. One of my favourite ways to enjoy pancakes now is with dark chocolate, soft summer fruits and a generous spoonful of sweetened whipped cream.
This recipe I’m sharing with you today is a little more complex and time consuming than the ones I produced as child, but it’s also far more luxurious and indulgent, creating a dessert fit for a feast at any table. I hope you enjoy this recipe as much as I do.
Serves 6
Ingredients
For the crème pâtissiere:
6 egg yolks (save 4 egg whites to use for the soufflé)
40g plain flour
125g caster sugar
500ml milk
1 vanilla pod
For the raspberry and white chocolate soufflé:
30g raspberry puree
10g fresh raspberries
10g white chocolate drops
4 egg whites
40g caster sugar
For the chocolate pancakes:
125g plain flour
30g cocoa powder
400ml milk
2 eggs
50g caster sugar
Pinch of salt
100ml double cream
75g butter
To serve:
Rose hip syrup
Icing sugar
Method
For the crème pâtissiere:
1. Separate the egg whites from the yolks and place in separate clean bowls.
2. Put the egg yolks, sieved flour and sugar into a mixing bowl and whisk well until smooth.
3. Heat up the milk, along with the scraped out vanilla seeds and pod. Take off the stove just before boiling point. Pour half the milk over the egg yolk mixture and whisk well.
4. On a low heat, slowly add the remainder of the milk to the egg mixture, whisking as you go. This stops the egg mixture turning to scrambled eggs.
5. Turn up the heat, bring to the boil and cook until the crème pâtissiere thickens.
6. Remove from the heat and cover with cling film to prevent a skin forming.
For the raspberry and white chocolate soufflé:
1. Place the egg whites, previously separated into a clean mixing bowl, and whisk until they become light and fluffy, gradually adding the sugar along the way.
2. Mix the crème pâtissiere with the raspberry puree and whisk until fully incorporated.
3. Add the egg whites one third at a time, carefully mixing to ensure as little air escapes as possible.
4. Add the fresh raspberries and white chocolate callets and mix once more.
For the chocolate pancakes:
1. Sift the flour and cocoa together into a large bowl, making a well in the centre. Pour in one third of the milk, break in the eggs and add the sugar, along with a pinch of salt.
2. Whisk the mixture well then add the remaining milk. Pass through a fine strainer.
3. In a non-stick frying pan, add a small knob of butter – enough to coat the bottom of the pan. Add a little of the mixture and cook the crepes until cooked on both sides. I tend to cook the pancakes for a shorter time than usual, as they’ll continue to cook with the soufflé. These quantities will make 14-16cm thick crepes.
To assemble the dish:
Place a chocolate pancake onto a non-stick baking tray and fill one half with the raspberry souffle mixture. Fold the other half of the pancake over and place it in the oven for 6 minutes at 170°C. To serve, dust the soufflé pancake with icing sugar and drizzle with rose hip syrup. Enjoy!
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