Pancake Mille feuille

Ingredients

Pancakes

• 125 g plain flour
• pinch of salt
• 2 eggs
• 125 ml milk
• 2 tsp melted butter
• 50 g icing sugar

Lemon curd

• 25 g butter
• 55 g caster sugar
• juice & zest of 2 lemons
• 2 eggs

Jelly

• 2 leaves of gelatine
• 2 sprigs of thyme
• 3 tblsp lemon essence
• 3 lemons peel chopped
• 1 lemon zest
• 1 lime zest
• lemon/lime juice to taste
• 50 g caster sugar

Orange butter

• 50 g unsalted butter
• 30 g icing sugar
• 1 orange zest & juice

Method

For the jelly

1. Soak Gelatine leaves in water (for 5 mins)
2. Mix thyme, lemon essence, peel, zest & juice, sugar & some water in saucepan. Heat until sugar dissolves.
3. Add the gelatine leaves to the same pan & mix well
4. Place in a dish with cling film and allow to set.

For the lemon curd

1. Melt butter and sugar in a saucepan
2. Whisk eggs together until light and frothy
3. Add lemon juice and zest to saucepan
4. Mix in eggs over a very low heat
5. Stir over a heat until set (test by the back of the spoon)

For the pancake batter

1. Sieve Flour and icing sugar
2. Whisk milk and egg together
3. Whisk milk and egg mixture into the flour
4. Stir in the melted Butter
5. Allow to cool in the fridge

For the orange butter

1. Mix butter and icing sugar until creamy
2. Add orange zest and juice and mix well

Plating up

1. Heat orange butter in frying pan. Cook pancakes in batches and allow to cool.
2. Assemble dish as follows: Cut discs out in the pancakes. Layer pancakes and vary with Lemon Curd, Orange Butter, Jelly and some strawberries
3. Circle the plate with some lemon curd.