Curd Cheese Cream Pancakes with Black Bread Ice Cream

Pancakes Carefully slit the vanilla bean and scrape out the pulp.

Grate the zest from the orange and lemon.

Whip the cream, milk, sugar, a pinch of vanilla pulp, a pinch each of orange and lemon zest. Fold in the flour, then mix in the eggs at the beginning and then the butter with a hand mixer.

Let this dough sit for about half an hour.

Bake four narrow pancakes over medium heat with a tiny bit of butter in a smaller frying pan and place each pancake on a piece of plastic wrap.

Curd cream Soak the gelatin in cold water. Carefully slit the vanilla bean and scrape out the pulp. Grate the zest from the lemon and orange, squeeze out the juice.

Separate the eggs and beat only the egg yolks with a tablespoon of sugar, a pinch of salt and a little vanilla pulp in a beating bowl form and over a water bath with a whisk until light and fluffy. Stir in the squeezed gelatine. Remove the kettle from the heat and fold in the curd cheese, lemon zest and juice, orange zest and juice, orange liqueur and the remaining sugar. Whip the whipped cream until creamy and gently mix with a rubber spatula. Pour the mixture into a piping bag fitted with a large nozzle.

Spread a strip of curd cream about four centimeters wide on the bottom third of each pancake and form the pancakes into rolls using the foil. Place these rolls in a

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