Ingredients

  • Ingredients for the pancakes:

  • 00 flour g 120
  • Eggs no. 2
  • Milk ml 150
  • Organic extra virgin olive oil g 30
  • Sugar g 20
  • Baking powder g 5
  • Salt no. 1 pinch

  • For the pastry cream:

  • Milk ml 250
  • Egg yolks no. 3
  • Sugar g 70
  • Cornstarch g 20
  • Lemon zest to taste

  • For garnish:

  • Fresh raspberries g 120
  • Organic mulled wine g 80
  • Powdered sugar to taste
  • Fresh mint to taste

Procedure

  1. Prepare the pastry cream by heating the milk with the lemon zest until it almost comes to a boil. In a separate bowl, beat the egg yolks with the sugar, then stir in the cornstarch. Add the hot, strained milk and cook over low heat, stirring constantly, until the mixture thickens. Cover tightly and let cool.
  2. For the pancakes, beat the eggs with the sugar and salt. Add the milk and organic extra virgin olive oil, then stir in the sifted flour and baking powder until you have a smooth batter.
  3. Cook the pancakes in a nonstick skillet lightly greased with organic extra virgin olive oil, pouring in small amounts of batter. Brown on both sides until the pancakes are fluffy and even.
  4. Reduce the organic mulled wine in a small saucepan until it reaches a syrupy consistency, then let it cool slightly.
  5. Assemble the dessert by alternating layers of pancakes with the pastry cream, add fresh raspberries, and drizzle with the reduced organic mulled wine. Finish with powdered sugar and fresh mint leaves.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend an organic Marche PGI EVO oil, which is delicate and well-balanced. The almond notes complement the sweetness, while the oil’s freshness balances the tartness of the raspberries and the intensity of the mulled wine.

ORGANIC WINE PAIRING

This recipe finds its natural complement in the organic mulled wine used in the preparation. Its sweet and spicy notes complement the creaminess of the cream and pancakes, creating a pleasant contrast with the freshness of the raspberries.