Black sesame pancakes, curd with Yuzu jam and fresh raspberries

Ingredients

6-8 people

For the batter:

• ½ liter whole milk
• 4 eggs
• 250 g flour
• 2 tablespoons sugar
• 35 g salted butter
• 1 tablespoon black sesame paste

For the Yuzu curd:

• 400 g Yuzu jam or Lemon Ginger jam
• 3 egg yolks
• 30 g sugar
• 2 heaped tablespoons cornstarch
• 1 large lemon
• 60 g unsalted butter

Instructions

For the batter:

Mix the dry ingredients (flour, sugar) before incorporating the eggs previously beaten with the whole milk. Melt the butter with the sesame paste and stir into the previous mixture. Let rest in the fridge.

For the Yuzu curd:

Blend the Yuzu jam or Lemon Ginger jam with the lemon juice until you get a very smooth puree. Strain through a sieve. Separate the egg whites from the yolks and beat the yolks in a bowl with the sugar until pale. Dilute the cornstarch in a little water. Cook all the ingredients together (Yuzu + yolks + cornstarch + butter) over low heat in a saucepan until thickened, whisking constantly. Let rest in the fridge.

Assembly:

Pour a ladle of batter into a hot, lightly oiled pan. Flip (or toss!) with a spatula and cook for an additional 30 seconds. Continue until the batter is used up. Serve with the curd and fresh raspberries.