Fig and Pickled Date Salad
A sweet side dish tossed with goats curd, walnuts and pomegranate molasses.
2 cups whipping cream
2 cups Greek yoghurt
Rind from one lemon
100g plain flour
100 buckwheat flour
3 cups milk
1 cup beer
1 tsp vanilla sugar
1/2 tsp cardamom
Coconut oil or butter for frying
1 punnet raspberries, for decorating
Powdered sugar, for decorating
Add a little boiling water over raspberries and mush in a bowl with a fork until free of lumps. Let this cool completely.
Whip the cream until fairly stiff. Grate the peel from lemon and fold into cream.
Turn the Greek yoghurt with a spatula and little by little, add the cold berry mixture in. Add the cream into mixture and refrigerate.
Mix all pancake ingredients together until dough is free of lumps. Let it rest for 30 minutes.
Using a small pan and roughly 1/2 cup batter per pancake, decide on how large a diameter you want your cake to be and fry your pancakes until crisp and golden. Leave them to cool completely.
To assemble, add a cold pancake on the serving dish and butter a layer of raspberry cream on top. Add another pancake layer topped by cream and repeat until all pancakes and cream has been used (approximately 15 layers)
Top the cake with a slightly thicker layer of cream, and add fresh berries and sifted powdered sugar on top.
Serve immediately or chill until ready to be served.