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Soligrano pancakes with chocolate sauce, chantilly cream and raspberries


  • Millet pancakes with blueberries without gluten Soligrano 1 pack,
  • 200 g of dark chocolate,
  • 200 ml of cream 30%,
  • 100 g of fresh raspberries.


Chantilly cream:

  • 125 ml of cream 30%,
  • 75 g Mascarpone cheese,
  • 100 g of white chocolate,
  • 10 g of gelatin.

Prepare Soligrano millet pancakes with  berries according to the recipe on the packaging.

Chocolate sauce: add dark chocolate to the boiled cream and stir until smooth.

Chantilly cream: add gelatin, white chocolate, mascarpone cheese to the boiled cream and combine everything to a smooth mass, when it cools down, set aside for 6 hours in the refrigerator. Before serving, beat with a mixer for 3 minutes and add chopped raspberries.

Then place the previously prepared pancakes on the fruit cream, pour over the chocolate sauce and enjoy a delicious dessert!


* Recipe for 4 servings

The author of the recipe: Chef Kolumna Park. Want to share our recipe on your website or blog? Contact us!

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