THE PERFECT PIE

How about pancake pie with a flavor of browned butter & chocolate ganache. A small work of art served in pie form in the Arabesque series from Sthål.

THE PERFECT PIE
How about pancake pie with a flavor of browned butter & chocolate ganache, served in a pie pan in the Arabesque series from Sthål. The recipe below is from Anna Caroline Magnusson who runs the Instagram account @annacarolinebakar. The round balls are extra pannacotta that she froze in silicone molds and turned up as decoration. She then topped them with a touch of vanilla and let them take their place on the pie with flowers and leaves. A real little work of art.

Base:
200 g Digestive
1 tbsp vanilla sugar
75 g butter
Melt the butter and brown it to a golden color. Mix the biscuits into a fine crumb and mix with the butter and vanilla sugar. Press out into the bottom of the pie dish.

Chocolate ganache:
0.5 dl cream
1.5 tbsp light syrup
200 g chopped chocolate (preferably 55% cocoa content)
25 g butter
0.5 crumb salt

Proceed as follows:
Boil the cream and syrup. Reduce the heat to the lowest setting and pour in the chopped chocolate. Stir to a smooth mass. Add butter and a pinch of salt. Keep stirring until everything is melted together into a smooth filling. Spread the filling in the pie dish over the Digestive biscuits. While the filling is setting, make the pannacotta.

Pannacotta:
5 dl cream
0.5 dl sugar
1 tsp vanilla paste or 1 tbsp good quality vanilla sugar. (You can also choose to scrape out the seeds from a vanilla pod and boil them in the cream).
2 gelatine leaves

Place the gelatine leaves in cold water. Bring the cream, sugar and vanilla paste or vanilla sugar to the boil. Simmer for a few minutes to bring out the flavors, then remove from the heat. Remove the gelatine leaves from the water, squeeze them out and add to the cream. Stir to dissolve the gelatine.

Allow the pannacotta to cool slightly, then carefully pour the ganache into the pie dish. Refrigerate for 4-5 hours - preferably overnight. Tasty stove.