Raspberry pancakes with zabaglione ice cream

Name: Raspberry pancakes with zabaglione ice cream
Yield: 4
Ingredients: 2 Eggs, separated; 250 ml Buttermilk; 1 tsp Pure vanilla extract; 1 pinch Sea salt; ⅓ cup Caster sugar; 1 cup Plain flour; ½ tsp Baking soda; ½ tsp Baking powder; 1 serving Unsalted butter; 2 punnets Raspberries (Main); 1 Ltr Cream; 250 g Caster sugar; 12 Egg yolks; 100 ml Marsala, or bristol sherry cream

for 4 people

Fiona Andersen

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

VIEW PROFILE

Christmas is what you want to make it and Bevan Smith likes to make it breakfast.

Ingredients

2	Eggs, separated
250 ml	Buttermilk
1 tsp	Pure vanilla extract
1 pinch	Sea salt
⅓ cup	Caster sugar
1 cup	Plain flour
½ tsp	Baking soda
½ tsp	Baking powder
1 serving	Unsalted butter
2 punnets	Raspberries (Main)

Zabaglione icecream

1 Ltr	Cream
250 g	Caster sugar
12	Egg yolks
100 ml	Marsala, or bristol sherry cream

Directions

Raspberry pancakes

Whisk egg yolks, buttermilk and vanilla together. Add dry ingredients and mix with a whisk to a thick, smooth batter.
In a clean stainless steel bowl, whisk egg whites to a firm peak. Gently fold whites into batter using a whisk, until just combined.
Heat two non-stick frying pans over a medium heat and grease with a little unsalted butter. Ladle 3 pancakes into each pan and after 1 minute carefully sprinkle a few raspberries on each.
Wait until bubbles start to appear on the surface of the pancakes and gently flip with a spatula. Cook lightly for a further minute then remove, wipe pans clean with kitchen paper and cook the next batch.
Serve immediately with zabaglione ice cream and remaining raspberries.

Zabaglione ice cream

Place cream and half of the caster sugar into a medium saucepan and bring to the boil over a medium heat.
Meanwhile, in a separate bowl, whisk egg yolks and remaining sugar until light and pale.
As the cream comes to the boil, whisk into the egg and sugar mixture and combine well.
Return ice cream base back to the saucepan and heat to 80C, stirring continuously. (Use a heatproof thermometer to test the temperature.) Remove from heat and chill down over a bowl of ice.
Once completely cool add Marsala or Bristol Cream sherry and churn in an ice cream machine as per manufacturer's instructions.

Cheat's ice cream

If you don’t have an ice cream machine or are short of time, simply take some good quality vanilla icecream out of the freezer, allow it to defrost slightly and mix in the Marsala or sherry. Re-freeze ice cream and you are good to go!