Strawberry Gazpacho with Pancake Strips

Strawberry Gazpacho with Pancake Strips
30 min.


for 4 servings
For the gazpacho
Instant pudding mix (Fruttina)
100 grams Sugar
1 liter Water
500 milliliters Orange juice
1 packet Vanilla sugar
Lemons (zested)
1 pinch Salt
250 grams Strawberries
4 balls Vanilla ice cream
For the pancakes
150 grams Pastry flour
1 pinch Salt
2 tablespoons Sugar
125 milliliters Milk
2 Eggs
40 grams Clarified butter
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Preparation steps

Step 1/2

For the gazpacho, mix the pudding mix with sugar and 6 tablespoons of water. Add the remaining water into a large bowl and stir the pudding mixture into it. Stir in the orange juice, vanilla sugar and lemon zest, and refrigerate.

Rinse, trim and chop the strawberries. Arrange the strawberries on four plates, and divide the cold gazpacho equally into each plate.

Step 2/2

For the pancakes, mix the flour with salt, sugar, milk and eggs to form a smooth batter. Let the batter rest for 30 minutes.

Heat some clarified in a pan, pour 1 ladleful of pancake batter in it and spread evenly. Cook until golden brown on each side for 2-3 minutes. Drain the pancakes on kitchen paper and keep warm at 50°C (approximately 120°F). Cook more pancakes from the batter until it is used up.

Cut 2 pancakes into strips, and cut the remaining pancakes in different designs. Place the pancake strips and designs over each gazpacho and serve with vanilla ice cream and lemon balm.