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Beef Glace
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Beef Stock Mix
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Chicken Gravy Mix
Chicken Stock
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Duck Glace
Fish Stock Mix
Game Glace
Instant Cheese Sauce
Instant Gravy
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Master Stock Base
Miso Broth Base
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Pork Glace
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Savoury Gravy Mix
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Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Spicy Persian Style Seasoning (Home Cook)
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Socca Pancakes with Hot Chocolate Mousse and Roasted Pears
PREP TIME: 40 mins
COOKING TIME: 1 hr
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
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...
- 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.
- 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.
- 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.
- 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.
- 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.
