Crispy pancakes with berries and white chocolate

Prepare berry sauce. Pour 40 ml of water into a saucepan and add berries (can be frozen), sprinkle with 70 grams of sugar. Bring to a boil. Cook for 2 minutes.

Blend in a blender. Strain through a sieve. Let it sit in the refrigerator for 10-12 hours.

Prepare chocolate mousse. Combine cream with 3 yolks. Melt white chocolate in a water bath and mix with cream and yolks. Whip 3 egg whites with 30 grams of sugar. Combine the chocolate mixture with the egg whites. Place everything in a siphon. Whip and let it rest in the refrigerator for about two hours.

Prepare pancakes. Dissolve 20 grams of sugar and yeast in warm milk. Sift the flour and add baking soda and salt to it. Mix the flour, milk, and 100 ml of water to a consistency of liquid sour cream. Cover with a damp cloth and leave in a warm place for about 45 minutes until many bubbles form. Fry in a ring with a diameter of 5 cm in melted butter on low heat until golden brown. Drain on a rack.

Pour a little berry sauce on the plate. Squeeze mousse from the siphon onto a pancake. Place fresh berries on top of it. Squeeze some mousse onto the second pancake. Place it (mousse side down) on the first one. This creates a crispy pancake cake served on the plate with sauce.