Strawberry Gazpacho with Pancake Strips
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 184 kcal | (9 %) | ||
| Protein | 4.4 g | (4 %) | ||
| Fat | 5.7 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the gazpacho
- Instant pudding (Fruttina)
- 100 grams sugar
- 1 l 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 Tbsps sugar
- 125 milliliters milk
- 2 eggs
- 40 grams clarified butter
Preparation steps
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.
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.
