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Jean Ramet's Suggestion
Hot and Cold Pancakes

Serving Size: 2

18 cm pancakes	4
Cocoa	2	teaspoon
Vanilla clove	1/2
Sabayon cream:
Sugar	100	g
Yolk	4
Vanilla icecream	100	g
Raspberry sorbet	100	g
Angelica sticks	4
Chocolate shavings
Crystalized oranges
Mint leaves
Strawberries	4

Preparation:

- Whisk the yolks and sugar together to make a sabayon cream. When a creamy texture is achieved cook the mixture.
- Split the mixture into two parts: mix one part with the vanilla clove, the other with the cocoa.
- To serve, place the chocolate sabayon on one side of the plates and the vanilla sabayon on the other. Place on top of the oven to grill.
- Stuff the pancakes with the vanilla ice cream, and place it on the chocolate sabayon of each plate. Stuff the other pancakes with the raspberry sorbet and place it on the vanilla sabayon.
- Decorate copiously with the crystalized oranges, strawberries, mint and chocolate shavings.

Our Wine Expert's suggestion:

- Haut Bergeron "Cuvee 100", Sauternes
- D'Yquem, Sauternes
- La Tour Blanche, Sauternes

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