Crepes Bouquet

• 300g frozen raspberries
• 95g icing sugar
• 20ml lemon juice
• 50g melted butter
• 250ml whole milk
• 2 eggs
• 15g of sugar
• 190g plain flour
• 5g of red food coloring
• 150g mascarpone
• 150ml pure cream
• 1 tbsp of rose water
• 50g of raspberry jam

For the homemade raspberry coulis:

1. Put the raspberries, 75 g of icing sugar and lemon juice in a pot over medium heat and simmer until the sugar is dissolved.
2. Transfer the mixture to a blender or use a stick mixer and puree until smooth. Using a mesh strainer, strain the mixture into a bowl to discard the seeds. Let it cool completely before serving.

For the pancake batter:

1. Put 125g of the raspberry coulis mixture (keep the rest for decoration), melted butter, whole milk, eggs, sugar, flour and red food coloring in a bowl and whisk until smooth and combined. Let the batter rest for 30 minutes in the fridge.
2. Heat a lightly oiled crepe pan over medium heat. Pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan so that the batter coats the surface evenly. Cook the crepe for about 2 minutes. Loosen with a spatula, flip and cook the other side. Let cool completely.

For the mascarpone cream:

1. In a bowl, place the cream and the rest of the icing sugar. Whisk until thick peaks form.
2. In a separate bowl, add the rose water and mascarpone cream to the blender jug and mix until smooth and creamy.
3. Add the whipped cream to the mascarpone mixture and whisk until just combined. Be careful not to over mix.

Assembly:

1. To form the roses, you’ll need about 2 to 3 pancakes per rose. Cut the pancake in half and spread the raspberry jam. Put the half-pancakes (4 to 6) next to each other (the edges overlapping the other). Roll up starting with one end of the strip.
2. Place the crepe in the shape of a rose on the plate and decorate with the raspberry coulis, mascarpone cream and fresh raspberries.