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Lacey Pancakes with Clotted Cream & Lemon Curd Mousse

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
  • Print:
Lacey Pancakes with Clotted Cream & Lemon Curd Mousse
 

Ingredients

  • 100g plain flour
  • 2 medium eggs
  • 200ml milk
  • 25g salted butter, melted
  • pinch salt
  • pinch each of caster sugar
  • oil or lard for greasing
  • For the clotted cream and lemon curd mousse
  • 300g tub full fat, soft cream cheese, cold as possible
  • 397g can condensed milk, cold as possible, best stored in a fridge overnight
  • 200g tub Rodda’s clotted cream
  • 150g good quality lemon curd
  • finely grated zest and juice of 4 lemons
  • finely grated zest and juice of 2 large limes
  • sherbet, if you can get some, to top

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Method

  • Place the flour in a large bowl, add half the milk and eggs and beat together.
  • Slowly add the rest of the milk to make a thin batter then whisk in the melted butter, sugar and salt.
  • Heat a little oil in a 20cm non-stick frying pan until the oil begins to smoke.
  • Pour in just enough of the batter to cover the base of the pan and cook until set and just brown on the edges.
  • Flip or turn over the pancake and cook the other side until just set.
  • Turn pancake out onto a plate and repeat to make more pancakes using the remaining batter.
For the mousse
  • Add the lemon curd, juices and zests and whip for a few seconds only as the mixture will tighten very quickly. The reaction of the acid mixing with the creams thickens extremely quickly, so take care. Immediately spoon into small dishes or a large trifle bowl, then chill until set, best overnight.
  • Dust with sherbet just before serving. To serve, spoon the mousse into bowls or eat from individual moulds.

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