Choc mint ice cream pancake pairing with Wellington Wines Pinotage

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Of all the ice cream pancake and Wellington Wines pairings my hubby and I had the pleasure of tasting this week, this choc mint ice cream pancake pairing with Wellington Wines Pinotage was our favourite. I just love a pinotage and well, my hubby is a bit of a chocoholic to say the least.

Pinotage, a proudly South African wine, is a complex wine with many layers of flavour. This means you can get more than one aroma from a pinotage, and it’s quite subjective. The lingering sweetness of the chocolate is repeated in the wine, and if you have a trained sense of smell you will be able to pick up minty tones.

Also, choc mint ice cream pancakes!! Hello! 😀

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If you are in the area and would like to visit Wellington Wines for an ice cream pancake and wine pairing during December 2016, you can email marketing@wellingtonwines.com for more information.

Wellington Wines #WhereWinesAreBorn

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You can also take a look at the delectable vanilla ice cream pancake pairing with Wellington Wines Chardonnay, a summery mango ice cream pancake pairing with Wellington Wines Chenin Blanc and a berry nice berry ice cream pancake pairing with Wellington Wines Pinotage.

For the pancakes

Ingredients:

4 eggs

2 cups flour

2 tablespoons W Sauvignon Blanc

½ cup of oil (I used canola oil)

Pinch of salt

1 teaspoon baking powder

Cold water as needed

Method:

  1. Mix all the ingredients well. Add water to get the same consistency as a runny cream.
  2. Let it cool for 2 to 3 hours.
  3. Heat a non-stick pan and cover the base with a thin layer of batter. Once the edges start turning up, flip the pancake over.
  4. Keep pancakes warm on a plate on a pot of steaming water.

For the choc mint ice cream

Ingredients:

250 ml full cream milk

500 ml cream

200 g sugar

6 tablespoons cocoa

Handful of fresh mint leaves, chopped

1 teaspoon vanilla essence

4 egg yolks

Pinch of salt

Method:

  1. Warm milk, sugar, half the cream, vanilla essence, cocoa and salt in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly pour the milk mixture into the eggs while whisking continuously.
  5. Pour back into the saucepan and heat. Add the mint leaves. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  6. Pour the mixture through a strainer and add the rest of the cream.
  7. Chill for 12 hours.
  8. Churn your ice cream according to your machine’s specifications.

To assemble

  1. One pancake + one scoop of choc mint ice cream + cinnamon sugar + chopped mint chocolate
  2. Enjoy with a bottle of W Pinotage.

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