Thick Pancake With William Pears And Black Truffle Ice Cream
|Melted butter||75 Gram|
|Black truffles||15 Gram, chopped|
Whip the eggs with the sugar until the sugar is dissolved.
Add the flour little by little, then slowly add the milk.
Add melted butter, stirring all the time.
Mix well to make a batter.
Cover the bottom of a mould with aluminium foil and spread with butter.
Arrange the sliced pears.
Pour in half the batter and bake in the oven at a temperature of 200°C for about 15 to 20 minutes.
Make a thin pancake with the rest of the batter, cut into strips and fry until crispy.
Ice-cream Whip sugar and egg yolks until foamy.
Boil the milk and allow it to cool.
Pour slowly into the above mixture while stirring constantly.
Also add the chopped truffles.
Cook over a low heat until the mixture thickens.
Remove from heat and leave to cool.
Put three quarters of the mixture into the ice-cream making machine and use the remaining as sauce