Kumara Dutch Baby Pancake
Kumara Dutch Baby Pancake with toffee almonds, mascarpone cream, and pomegranate arils. Perfect for special occasions!
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Cooking tools:
- Food processor
- Cast iron skillet
- Hand mixer
- Potato masher
- Colander
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 1 c whole almonds
- 1 c white sugar
- ¼ c water
- 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
- Pomegranate ariels
- Toffee almonds
- 2 – 3 tbspn maple syrup
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