Aperol crêpes with mango ice cream & cantuccini

Name: Aperol crêpes with mango ice cream & cantuccini
Ingredients: 10 g Sugar; Pinch of salt; 400 ml Milk; 200 g Flour; 500 ml Orange juice; 10 g Orange powder; 5 Eggs (m); 40 g Melted ghee; 280 g Cover jelly; 1 Blood orange; Cantuccini cookies; 200 ml Apérol; Mango sorbet

Summer crêpes with fresh Aperol sauce, mango sorbet, and crunchy cantuccini. A refreshing dessert with an Italian twist.

Ingredients

10gSugar

Pinch of salt

400mlMilk

200gFlour

10gOrange powder

5Eggs (m)

40gMelted ghee

500mlOrange juice

280gCover jelly

1Blood orange

200mlApérol

Cantuccini cookies

Mango sorbet

Preparation

Mix the orange powder with the sugar.
Whisk this into the milk using a whisk.
Beat the eggs and mix them into the milk until smooth.
Add the flour and stir until you have a smooth batter.
Add the salt and melted ghee and mix again until smooth.
Let the batter rest for 25 minutes.
Then bake the crêpes from the batter.

Mix the orange juice with the Aperol.
Heat this together with the glaze jelly over low heat until the jelly is completely dissolved.
Cut the flesh of the hand orange into pieces and add to the sauce.
Let the sauce cool before serving.

Crush the cantuccini cookies into a fine crumble.
Serve the crêpes with the Aperol sauce, a scoop of mango sorbet, and sprinkle with the cookie crumble.