A crepe suzette-ish fetish? Pancake stack

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The cat crept into the crypt, crêped and crept out again, well I think that’s how it went, blessed with English elocution lessons via a dopey Italian Nun who spoke fractal ‘Hengleesh furthermore she would have been struck dumb if her hands were tied together. Lemon and sugar on your tongue twister Sister?
Citrus © www.ice-cream-magazine.com  Citrus © www.ice-cream-magazine.com
Citrus © www.ice-cream-magazine.com  Citrus © www.ice-cream-magazine.com
Having (over considerable years) had a bit of thing, some may call it addiction, to variations of boozy crepe, it could be considered a suzette’ish fetish.  Likely an age thing as my indulgence began in the giddy days before the pancake police drew a halt to the table side flambé.
Citrus © www.ice-cream-magazine.com  Citrus © www.ice-cream-magazine.com
Citrus peel  © www.ice-cream-magazine.com  Citrus segments © www.ice-cream-magazine.com
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This year our Spring-Summer pancake collection SS14 we have designed a frivolous cake from our ‘stack ‘um high’ collection. Inspired by pancake-expectation in zesty orange.  Every well dress pancake will be sporting natty little segments of orange, some slightly zesty, the sweetest little lime, sweet and piquant oranges, a few in sultry blood-red, yet all blend in cacophony of sweet and sharp representing what was in the fridge and fruit bowl at the time.  The various colours and textures compliment the filling of mascarpone and mandarin marmalade, drizzled with this years must have the Sauce Suzette.  London fashion is so last week Dharlings ….
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  Citrus © www.ice-cream-magazine.com  Citrus juice © www.ice-cream-magazine.com
Citrus © www.ice-cream-magazine.com  Citrus segments © www.ice-cream-magazine.com
Citrus cream © www.ice-cream-magazine.com  citrus cream  © www.ice-cream-magazine.com
Pancakes layered with a mixture of mascapone, mandarine fine cut marmalade (relic from Christmas) and a small amount of icing sugar, maybe a soupçon of Cointreau too.
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This was thinly smeared onto the pancakes (they freeze so well). It’s a bit like buttering a rubber glove?
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 © www.ice-cream-magazine.com   © www.ice-cream-magazine.com
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Stack them with the broken bits of segment randomly placed on the layers, they become frilled (Frilled fru and Fru) as you can see.
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white caster sugar © www.ice-cream-magazine.com  dry caramel © www.ice-cream-magazine.com
crepe suzette sauce © www.ice-cream-magazine.com   crepe suzette sauce © www.ice-cream-magazine.com
crepe suzette sauce © www.ice-cream-magazine.com  crepe suzette sauce © www.ice-cream-magazine.com
crepe suzette sauce © www.ice-cream-magazine.com   © www.ice-cream-magazine.com
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The fresh juice and zest from the oranges and random citrus, poured onto a dry caramel, with a little butter and then reduced to an unctuous gooey sauce, during which time I built the leaning tower of pancake. The addition of Cognac and Cointreau (old school here) to the sauce fuelled and filled the house with the most amazing fragrance as it bubbled cheerily, lastly the small amount of remaining mascarpone cream mix was placed on the top, in little nuggets, and the most wonderful sauce poured over the top. Utterly divine!
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 © www.ice-cream-magazine.com   © www.ice-cream-magazine.com
 © www.ice-cream-magazine.com   © www.ice-cream-magazine.com
Not a lot of effort, a huge amount of pud and a very happy tea boy complete the ensemble.
x

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51 thoughts on “A crepe suzette-ish fetish? Pancake stack

  1. Pingback: Red velvet ice cream | ice cream magazine

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