Souffépandekager with blueberries and skovbærsorbet

Ingredients for Souffépandekager with blueberries and skovbærsorbet

Instructions for Souffépandekager with blueberries and skovbærsorbet

To prepare the Souffépandekager with blueberries and skovbærsorbet recipe, please follow these instructions:

Sorbet: Got berries, sugar, glucose and water in a saucepan and cook the mixture up under stirring.
Then blended until the mixture thoroughly and sifted through a fine mesh sieve.
Taste the juice and rate whether it is sweet/sour enough. Allow to cool in a large tray in the refrigerator and then run in the IceMaker.

Pancakes: Stir with a whisk the melted butter, flour, egg yolks, sugar and flour into a dough. Beat the egg whites until stiff and turn them in. This can be done in good time and the dough can easily keep it on ice.
The portion will be about 12 small pancakes.
The dough is put on the forehead with a spoon. Behind them only half finished, d.v.s. on one page-move them over on a paragraph greaseproof paper. Blueberries or raspberries shall be laid now on the ubagte page (can easily stand and rest for an hour or two).
Before serving: turn on the oven (like on the grill) and sprinkle the pancakes with a little icing sugar (through a sieve) and behind them a short time-d.v.s. to the souffléer up a little. serve with fresh sorbet and possibly. a little liquid honey.