Recipe Inspiration

Ingredients...

625g chickpea (gram) flour

1450ml water

zest 1 orange

10 pears, cored and sliced lengthways about 5mm thick

6g cinnamon

500ml whole milk

85g Essential Cuisine Crème Anglaise Powder

60g good cooking chocolate, chopped

Cocoa powder to garnish

Method...

1. Whisk the gram flour with the water to make a smooth batter. Add the orange zest. Leave to stand at room temp for 10 minutes.
   
   
2. For the roasted pears, brush baking parchment in a baking tray with coconut oil. Arrange the pears on top in a single layer. Brush the pears with more melted coconut oil. Sprinkle with the cinnamon. Bake at 180C for 30-40 minutes, turning halfway, until soft and starting to turn golden.
   
   
3. Whisk the Essential Cuisine Crème Anglaise Mix with the whole milk. Bring to the boil and simmer for 2-3 minutes, stirring continuously. Pour over the chopped chocolate and whisk in until smooth. Pour into an espuma gun and double charge.
   
   
4. Heat a large frying pan over a medium heat. Add a little oil. Ladle the batter on to the frying pan, swirling to cover the pan and make as thin as possible. Cook for 2-3 minutes then flip over and cook for a further 1 minute until golden brown. You should be able to make 20 pancakes.
   
   
5. Place a 3-4 of slices of roast pear on one half of each of the pancakes. Squirt the hot chocolate mousse on top, then fold over. Dust with cocoa powder to serve.