Souffled Apricot Pancakes with Ice Wine Parfait

40 min (without cooling time), elaborate For the pancakes:

Mix milk, flour and salt with a whisk, add eggs and pour in melted butter, mix well. In a coated frying pan, gradually bake narrow pancakes in a little butter and fill them with apricot jam.

For the soufflé mixture:

Whip the egg whites and sugar to a stiff egg white, then carefully fold in the egg yolks and flour. Using a piping bag, spread the mixture evenly over the pancakes. Bake in the oven at 230 degrees for about 6 minutes.

For the ice wine parfait:

Boil sweet wine and butter, add yolks and sugar and whisk for 10 minutes with a hand mixer, then leave to cool for 12 hours. Then whip like cream. Beat egg yolks, sugar and Grand Marnier over steam until creamy, then chill and add to wine foam form. Whip egg whites and sugar to egg whites and fold in. Pour into prepared molds or a tureen and freeze.

Drink:

Sweet wine

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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