Recipes

Cook one pancake according to the instructions on the pancake mix and let it cool to room temperature. Meanwhile, whip the cream halfway to a light, soft texture. Heat the forest fruit coulis together with the sugar and add the pre-soaked gelatin sheets. Stir until the gelatin is fully dissolved and let the mixture cool to approximately 30°C. Gently fold the cooled coulis into the whipped cream to create a light and airy mousse. Let the mousse set in the refrigerator. Once the mousse is firm enough, roll the cooled pancake into a hollow roll and use a piping bag to evenly fill the rolled pancake with the set mousse. Dust the filled pancake with powdered sugar as a finishing touch and serve.