Ingredients

Crepes:

Flour 250gm

Sugar 30gm

Eggs 200gm`

Milk 500gm

Butter 75gm

Panacotta:

Sugar 75gm

Milk 250ml

Cream 250ml

Gelatine 30gm

Vanilla essence 4ml

Strawberry Zabaglione.

Strawberry 3no

Rum 110ml

Sugar 110gm

Eggs 1no

Yolk 1no

v. essence 4ml

Pastry cream

Milk 1l

Sugar 250gm

Eggs 4no

Butter 60gm

Vanilla extract 2no

Corn starch 75gm

Nougatin

Almond 200gm

Sugar 350gm

Preparation

Crepes:

  1. Mix all the ingredients together and pan fry crepes to golden brown color. Grill about 4 crepes.

Panacotta:

  1. Soak gelatine in water. Heat the cream and the milk until sugat dissolves and is hot. Stir in essence and gelatine set in moulds.

Strawberry Zabaglione.

  1. Make sabayon with eggs, sugar and rum. Slice strawberries and mix it with the zabaglione mixture.

Pastry cream

  1. Heat a part of the milk and complete sugar such that it dissolves in it. The remaining milk mix with corn starch and eggs , temper it and add it to the milk and sugar. Let it come to boil and thicken and take it off the gas.

Nougatin

  1. Make caramel and toss almond in it. let it coat and caramel colour should by light golden brown. Remove from flame and place on a silpat and crush it to fine particles.

Assembly

  1. Place a layer of one crepe at the base and add to it a layer of panacotta topped with another crêpe. Place strawberries and top with zabaglione with another layer of crepe.
  2. The pipe pastry cream with nougatin and top with a gratinated crepe.
  3. Served with fruits and candied spaghetti and butter scotch sauce.