Crêpes with White Chocolate
White Chocolate ice cream with crêpe and vanilla-flavoured honey sauce.
80-120 g vanilla-flavoured honey sauce
8 large scoops of Mövenpick White Chocolate
8-12 caramelised almonds
Flower petals or berries
Vanilla-flavoured honey sauce (6 portions):
1 l milk
6 egg yolks
1 vanilla pod
100-120 g honey
Vanilla-flavoured honey sauce:
Split the vanilla pod down its full length.
Scrape out the vanilla seeds and add to the milk with the two halves of the pod.
Bring the milk to the boil.
In the meantime, mix together the egg yolks and honey in a large bowl.
Slowly pour in the boiling milk.
Lightly whisk the mixture.
Put the mixture back onto the heat and heat until a coating consistency is achieved.
Place the vanilla-flavoured honey sauce on a plate.
Arrange the folded crêpe in a "tent" shape, and place the scoops of ice cream in the crêpe.
Decorate the side of the plate with the caramelised almonds and flower petals or berries.