Beet pancakes with rabbit mousse from brand chef La Prima, La Provincia and La Panorama restaurants Vladimir Khokhlov
Beetroot pancakes with rabbit moussePhoto:Press archives of the restaurants La Prima, La Provincia, and La PanoramaIngredients:For the dough (approximately 1 kg):200 g boiled beets,200–400 ml milk,5 eggs,200–400 g sugar and salt to taste.For the filling:400 g rabbit fillet,100 g shallots,300 ml cream (38%),salt and white pepper to taste.Directions:Peel the beets, place them in a blender, add milk (200 ml) and grind until creamy. Break the eggs into a separate bowl, add the second part of milk (400 g), salt and sugar to taste and flour, mix thoroughly, and then add the beetroot cream, which you prepared in advance. Mix it all up, let it sit for half an hour, then bake the pancakes. Meanwhile, prepare the filling. Make minced rabbit fillet, fry it in butter, adding finely chopped shallots. Then pour cream into the mixture and simmer until done. Cool slightly, put in a blender and grind until creamy. Cool the resulting mousse, then mix with ricotta cheese in a 50 to 50 ratio. Put the filling on the finished pancake and then roll it into a tube.These pancakes can also be prepared with a vegetarian version of the filling.Vegetarian version of the fillingIngredients:300 g mascarpone cheese,50 g macadamia nuts,50 g herbs for piquancy (for example, tarragon).For the sauce:100 g spinach,200 ml cream.Method of preparation:Mix the cheese with fried nuts and finely chopped herbs. Put the mixture on the pancake and roll it into a tube.Put peeled fresh spinach into boiling water, after 10 seconds remove it and dip it in cold water so that it does not lose color. Using a blender, grind the prepared spinach, and then add cream, salt and pepper. Heat the prepared mixture, but do not boil. The sauce is ready.
