Scotch Pancake Stack with Ice Cream and Whisky Marmalade Sauce
Make a delicious dessert layering little Scotch pancakes with ice cream and a whisky marmalade sauce.
Servings: 4
Calories: 306kcal
Equipment
- 1 frying pan
Ingredients
- 1 pink grapefruit segmented, skins, seeds and pith removed
- 50 g marmalade
- 2 tbsp whisky
- 5 tbsp water
- 250 ml vanilla ice cream
- 12 Scotch pancakes already made, or shop bought (if you must)
Instructions
- (Make your Scotch pancakes if you haven’t already, using the Scotch Pancakes recipe also in this post.)
- In a small saucepan, over a low to medium heat, melt the marmalade with the water and whisky. It should melt down to a thick orange syrup. Do not boil as the water will quickly boil away leaving you with marmalade once more. Leave on a low heat. Add more liquid (whisky or water!) if it gets too thick by the time you use it.
- To serve, stack alternative layers of Scotch pancake with a heaped tablespoon's worth of vanilla ice cream. Allow 3 pancakes and 2 layers of ice cream per person.
- Squash the stacks down gently with your hand. Top each stack with a few pink grapefruit segments. Drizzle over some marmalade sauce. Serve immediately.
Notes
Spending a few minutes with a sharp knife to remove the skins from the grapefruit segments will infinitely improve your enjoyment of this dish. You can make the sauce without whisky if you do not wish to include alcohol. Just compensate with a little extra water.
You could reduce the calorie and fat content of this recipe by using frozen yogurt instead of full fat ice cream.