Currant mini-pancakes, coffee coulis and long black Kazaar

Serves 6.

Preparation time: 30 min.

Cooking time: 15 min.

Standing time: 1 h.

For the beverage: 6 capsules of Kazaar (6 x 40 ml) · 6 x 160 ml hot water.

For the pancakes: 20 g fresh baker’s yeast · 400 ml whole milk · 300 g plain flour · 1 tsp. table salt · 60 g caster sugar · 1 vanilla pod · 2 eggs · 75 g melted sweet butter · 50 g fresh currants (depending on season).

For the coulis: 2 capsules of Kazaar (2 x 25 ml) · 100 ml maple syrup · 1 tsp. rum.

· Prepare 2 capsules of Kazaar as a ristretto (2 x 25 ml) for the coulis. Pour into a saucepan with the maple syrup and bring to a boil, and boil for 10 minutes. Remove from heat and add the rum. Allow to cool.

· Mix the yeast and milk in a bowl. In another bowl, mix the flour, salt, sugar and seeds scraped from the vanilla pod.

· Add the egg yolks to the milk/yeast mixture and beat. Add the dry contents from the other bowl and mix together. Whip the egg whites into stiff peaks and fold them into the mixture. Cover with cling fi lm and stand for 1 hour.

· Heat an aebleskiver pan (with hemispherical indentations) over medium heat, then butter the pan. Pour the batter into the indentations, fi lling almost to the brim. Insert 2 or 3 currants into each. As soon as the batter unsticks from the bottom, turn the half-spheres and make them into balls by attaching two together. Continue to cook them, turning them regularly so that they are golden over their entire surface. Serve with the coffee coulis.

· Serve with a Kazaar prepared as a long black (40 ml). Pour the hot water into the cup or glass fi rst, followed by the coffee.

Mugs, View Collection (Nespresso); small bowl by Broste Copenhagen.