(about 40 min):
Put flour in a large enough bowl, peel ginger, grate to it. Add eggs, cinnamon sugar, milk and lemon zest, stir until smooth, then bake narrow pancakes in coated frying pan until done – cool.
Mix the curd cheese with the pulp of a cinnamon sugar, vanilla pod, egg yolks, raisins soaked in orange juice, a little apricot jam and semolina. Spread pancakes with curd cheese mixture, roll up, wrap in plastic wrap, place in freezer for a short time.
Clean pears, cut out core, cut into wedges, fry in a little bit of clarified butter, extinguish with orange juice and add the remaining apricot jam. Add star anise and clove, cinnamon, lightly roll to the point.
Cut rondells from the pancakes, place on a baking tray and bake in a heated oven at about 160 °C for eight to ten minutes. Just before removing, sprinkle with brown sugar and burn off. Arrange the pears with syrup on a flat plate, sprinkle orange zest over them, pour on a small raspberry layer and place the rondelles on top. Garnish with mint croissants.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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