Sweet Cream & Walnuts with Kumquat Marmalade
Ingredients for orange marmalade:
3 pounds of fresh kumquats
3 cups sugar
1 ½ cup water
1 bunch fresh mint
Prepare the syrup by mixing 2 cups of sugar to 1 cup of water & fresh mint.
Let it boil for about 10 minutes until it becomes a little thick, Set aside.
Using a fork make a small holes in the kumquats and try to squeeze some of its juice out. (The juice a little sour inside)
Place in a pot add water, boil for about 10 minutes. Drain well add the oranges to the sugar syrup, mix well and let cook about at least 20 minutes, until you see it become like a marmalade. Let it cool down completely for at least 2 hours then chill for about 2 hours.
Prepare pan cakes according to the bag, adding a very little extra water to the batter, so the pancakes not thick. You can also use butter milk pancakes.
Cook the bottom side well; leaving the top dry but not well done. It gives it better texture.
Make about 20-25 small pieces
Ingredient for filling:
32 oz of heavy cream
4 full table spoons corn starch
½ cup walnuts
Preparation for fillings
Mix corn starch in heavy cream while the cream is cold mix well.
Must keep whisking it until it star boiling, for about 5 minutes
You will notice that the cream is starting to get thick and that’s what we want.
Remove from heat; let it cool for about 15 minutes, place in the refrigerator for 2 hours.
When you are ready to assemble every thing. Take out and mix it a little.
The heavy cream after cooking, chilling & mixing
Hint: make sure you drizzle enough syrup over the cream (after assembling), its supposed to taste sweet. Enjoy!!