Separate the eggs into egg yolks and egg whites, whisk the egg yolks and 100 g sugar until foamy. Then mix in the curd, zest, rum, flour, vanilla bean and grapes one by one.beat the egg whites until stiff and fold into the mixture. In a hot, coated pan, lightly caramelize butter, remaining sugar and honey. Pour the mixture on top and bake in the oven at 150°C for about 15 minutes. Remove, cut up and sprinkle with powdered sugar.Wash and dry the currant tomatoes. Heat honey and sugar preferably in a coated pan and add tomatoes. These burst by the heat and give liquid. Once boil, remove from heat and immediately chill.Mix yogurt and sugar in a saucepan and bring to a boil. Stir in grape juice and lime juice and whisk in vanilla pudding powder, stirring constantly, and bring to a boil once. Finally, add grape seed oil. Let mixture cool and stir in ice cream maker.This recipe was provided by: Alain Weissgerberwww.blaue-gans.atNähere info on grape seed oil can be found at: www.die-feinsten-essenzen.com
Grape and Curd Pancake with Redcurrant Tomatoes and Grape Seed Oil
![](https://palatoo.com/wp-content/uploads/grape-and-curd-pancake-with-redcurrant-tomatoes-and-grape-seed-oil_1-428-1.webp)
Rating: 3.8267 / 5.00 (75 Votes)
Total time: 1 hour
Ingredients:
For the currant tomatoes:
For the grape seed oil ice cream:
Instructions: