Pancakes with Cocoa Sauce, Cappuccino Sorbet and But Topping
Ingredients
For the chocolate sauce:
40
g
powdered sugar
40
g
cocoa powder
soy drink
For the sorbet:
80
g
cashews, soaked in water for approx. 4 hours, rinsed and drained
120
g
dates, pitted and chopped
150
ml
coffee, freshly brewed and cooled
250
ml
coconut milk
For the nut topping:
100
g
pecan nuts
50
g
cane sugar
50
ml
water
Preparation
1. For the cappuccino sorbet: mix the sorbet ingredients in a high-powered blender until a creamy consistency is achieved. Pour the mixture into a freezer-safe container and freeze until firm.
2. For the pecan topping: Heat the pan on a medium heat, no higher please,
Add water and sugar and stir until it starts to simmer. Add the pecan nuts and stir until the liquid has evaporated. Set the caramelized nuts aside.
3. Bake the pancakes according to the packet instructions and keep warm.
4. For the chocolate sauce: mix the powdered sugar and cocoa powder in a small measuring jug or cup with a fork until the two powders are evenly mixed.
5. Now wait until the sorbet is firm. If too firm, leave to thaw slightly in the fridge. Pour the chocolate sauce over the pancake tower and serve with the nut topping and chocolate sauce.
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