Gratinated Curd Pancakes with Strawberry-Rhubarb Compote

Cream butter, sugar and pudding powder, add egg. Add the curd cheese, the scraped vanilla pulp, raisins and all the aromatic ingredients to the butter mixture. Spread the curd mixture into the pancakes and fold them into a triangle shape. Put them in a frying pan, pour all the ingredients of the glaze over them and bake in the oven at 160 °C for about 15-20 minutes. Serve, garnish with fruit and sprinkle with powdered sugar.

Compote: peel and clean the rhubarb, cut it in half lengthwise and diagonally into pieces about 2 cm long.

Bring spices, sugar, water, rhubarb peel and lime to a boil and steep for 5 minutes. Strain, bring to boil one more time and pour over rhubarb pieces. Cool.

Meanwhile, rinse, clean and quarter the strawberries. Steep with a little sugar, basil and Grand Marnier for about 1/2 hour, then pour the cold rhubarb stock over them and crush. Mix with the rhubarb pieces, arrange in glasses and garnish with whipped cream and basil leaf.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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