Curd Cheese Pancake with Quince Ragout

For the quince ragout, whisk cold water with the juice of 2 lemons. Remove the peel from the quinces (save all the steps), core them, cut them into cubes and place them immediately in the lemon water so that they do not turn brown.

Caramelize some sugar in a saucepan until golden and briefly glaze the quince peels and sections in it. Extinguish with the juice of the remaining lemon and the orange juice. Add almond milk and white wine and pour in vanilla pulp and cinnamon stick.

Boil the stock a little bit and strain.

Caramelize the remaining sugar in a saucepan until golden, glaze the quinces briefly and extinguish with the quince stock.

Bring everything to the boil and simmer gently for about 30 minutes at a moderate temperature. Thicken the stock with a little bit of cream powder mixed in cold water.

For the curd cheese pancake, beat the eggs and egg yolks until creamy, gradually adding 80 g of sugar. Add vanilla pulp and lime zest and continue beating until the sugar has dissolved.

Add the curd cheese and the flour and mix everything together loosely by hand.

Whip the egg whites until stiff, sprinkling in the remaining sugar.

Fold the whipped cream together with the rum into the dough and shape it into 2 well greased ovenproof frying pans. Bake briefly on the stove, place on the lower rack of the oven heated to 220 degrees and bake for about 10 minutes.

Serve the pancake with

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