1 c whole almonds
1 c white sugar
¼ c water
Dutch Baby Pancake
500 g orange kumara, peeled & diced
8 tbspn butter
4 eggs, lightly beaten
¾ c full fat milk
⅔ c plain flour
2 tsp vanilla
2 tsp cinnamon
¼ tsp freshly ground nutmeg
2 tsp brown sugar
½ tsp salt
4 tbspn butter
1 c cream
1 c Mascarpone cream
1 tbspn caster sugar
Pan fried diced orange kumara
2 – 3 tbspn maple syrup
Place the almonds on a small baking tray lined with baking paper.
Add the white sugar and water to a saucepan, and dissolve the sugar over medium heat. Swirl the saucepan occasionally but do not stir the toffee mixture. Continue cooking the toffee for 3 – 5 mins, until the toffee starts to turn golden. Pour over the almonds and set aside to set.
Dutch Baby Pancake
Place 200 g of the diced orange kumara in a saucepan and cover with water. Bring to the boil and cook until the kumara is tender. Remove from the heat and drain the water. Add 1 tpspn butter and mash the kumara until it forms a smooth puree. Set aside to cool.
Preheat the oven to 220°C fan bake.
Place a fry pan over medium heat and add 3 tbspn butter and 1 tsp ground cinnamon. Place 300 g of the diced orange kumara in the melted butter and fry gently for 5 mins until the kumara is browned and cooked through. Remove the kumara from the fry pan and set aside.
Place 2 tbspn butter into a 20 – 22 cm cast iron or ovenproof fry pan and place in the center of the oven. While the fry pan is heating, in a food processor combine the eggs, milk, flour, kumara puree, vanilla, 1 tsp cinnamon, nutmeg, sugar, salt, and 2 tbspn melted butter. Blend on high for 30 – 60 secs until the batter is smooth. Make sure no large clumps of flour remain.
Remove the hot fry pan from the oven and carefully pour in the batter. Place the fry pan back in the center of the oven and bake for 20 – 25 mins, or until the pancake is fully puffed and browned on top. Resist the temptation to open the oven in the first 15 minutes of cooking or your pancake might collapse.
Remove the Dutch Baby from the oven when puffed up and evenly coloured. Leave for 5 mins to cool down.
Add the cream, mascarpone and caster sugar to a bowl, and whip with a beater until combined and thick.
Coarsely chop the Toffee Almonds with a large knife to create a chunky crumble.
Garnish the Dutch Baby with mascarpone cream, pan fried diced kumara, pomegranate ariels, toffee almonds, and a drizzle of maple syrup. Serve immediately with extra toppings on the side.