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Pancake chocolate towers with apple granita

  • 5h
    • Preparation 1h
    • Resting 4h

Ingredients

4 People
  • Almond crunch:
  • 3 Cardamom pods
  • 25 g Sugar
  • 25 Liquid honey
  • 25 g Butter
  • 60 g Whipped cream
  • 80 g Flaked almonds
  • Apple granita:
  • 3 stalks Lemongrass
  • 2 Tart apples (e.g. Granny Smith)
  • 3 tbsp. Lemon juice
  • 50 g Liquid honey
  • 250 ml Apple juice
  • 2 tbsp. White rum
  • Chocolate mousse:
  • 100 ml Red wine
  • 2 tsp. Mulled wine spice
  • 200 g Dark chocolate
  • 3 Eggs
  • 40 g Sugar
  • 1 Salt
  • 250 ml Whipped cream
  • Red wine syrup:
  • 100 ml Red wine
  • 40 g Sugar
  • Pancakes:
  • 2 Eggs
  • 150 g Flour
  • 1 tsp. Baking powder
  • 40 g Sugar
  • 1 Salt
  • 125 ml Milk
  • Plus:
  • Rapeseed oil for frying
  • Baking paper

Preparation

Step 1
For the almond crunch, press the cardamom, remove the seeds and finely crush in a mortar. Place in a saucepan with the sugar, honey, butter and cream and bring to the boil. Add the flaked almonds and simmer over a low heat for about 4 minutes, stirring occasionally. Spread the almond mixture evenly on a baking tray lined with baking paper. Bake on the middle shelf of a preheated oven for 6-8 minutes at 200 °C/ fan 175 °C. Remove the tray, pull the crunch with baking paper onto a cooling rack and leave it to cool.
Almond crunch:
Cardamom pods
g Sugar
Liquid honey
g Butter
g Whipped cream
g Flaked almonds
Step 2
For the granita, wash the lemongrass, cut off the ends and cut in half lengthwise. Wash the apples, cut into 3 thin slices, drizzle with 2 tablespoons of lemon juice and let it cool. Peel, quarter, core and finely dice the remaining apples. Put the honey, apple juice, lemongrass and apple cubes in a pot, then heat and simmer for about 4 minutes. Remove the lemongrass. Finely puree the apple mixture with a stick blender. Add the rum and 1 tablespoon of lemon juice, then stir. Pour the apple broth into a shallow dish (about 20 x 30 cm) and freeze for about 4 hours. Stir thoroughly with the fork.
Apple granita:
stalks Lemongrass
Tart apples (e.g. Granny Smith)
tbsp. Lemon juice
g Liquid honey
ml Apple juice
tbsp. White rum
Step 3
For the chocolate mousse, simmer the red wine and mulled wine spice in a saucepan until about 4 tablespoons of syrup remain. Strain the syrup through a fine sieve. Coarsely chop the dark chocolate and melt over a warm water bath. Remove the chocolate from the hob and leave to cool down.
Chocolate mousse:
ml Red wine
tsp. Mulled wine spice
g Dark chocolate
Step 4
Separate the eggs. Whisk the egg yolks, the reduced mulled wine and 20 g sugar with the whisks of the mixer over a warm water bath for about 5 minutes until foamy. Remove the bowl from the water bath and whisk in the melted chocolate. Allow the chocolate mixture to cool.
Eggs
g Sugar
Step 5
Meanwhile, beat the egg whites and the salt with the whisks of the mixer until stiff. Add 20 g sugar and continue to beat for about 1 minute. Whip the cream with the whisks of the mixer until semi-stiff. Vigorously stir half of the cream into the chocolate mixture using a whisk. Gently fold in the remaining cream. Gently fold in the beaten egg whites in 2-3 portions. Transfer the chocolate mousse to a bowl and chill for about 3 hours.
Eggs
g Sugar
Salt
ml Whipped cream
Step 6
For the syrup, simmer the red wine and sugar in a saucepan without a lid for about 8 minutes. Once the syrup thickens, remove from the heat and set aside.
ml Red wine
g Sugar
Step 7
For the pancake batter, first separate the eggs. Beat the egg yolks, 20 g sugar and the salt with the whisks of the mixer until creamy. Gently stir in the flour and baking powder. Add the milk and continue to whisk. Let the dough rest for about 10 minutes. Meanwhile, beat the egg whites and the salt with the whisks of the mixer until stiff. Add 20 g sugar and continue to beat for 1 minute. Gently fold the beaten egg whites into the batter.
Pancakes:
Eggs
g Flour
tsp. Baking powder
g Sugar
Salt
ml Milk
Step 8
Heat a pan with oil. Evenly pour one tablespoon of pancake batter at a time into the hot pan and shape into a circle about 4 cm in diameter. Bake over a medium heat until golden brown. As soon as small bubbles form on the surface, turn the pancake over and finish baking. Repeat the process with the remaining batter and bake about 12 pancakes.
Plus:
Rapeseed oil for frying
Step 9
Scrape up the granita with a fork and pour into pre-chilled espresso glasses. Decorate with the prepared apple slices. Cut the almond crunch into wedges. Arrange the pancakes on the plates like a tower. Use a teaspoon to make dumplings from the chocolate mousse and place them on top of the pancakes. Drizzle the syrup onto the plates. Decorate with almond crunch and serve.