Pancakes with custard and raspberry pastila

Put raspberries and 75 grams of sugar in a saucepan, bring to a boil, and cook for 5 minutes. Or place in a thermomixer and heat to 60 degrees for 15 minutes. If you don't have a thermomixer, blend everything with a blender.

Sift the mass through the finest sieve and evenly spread it very thinly on silicone sheets. Preheat the oven to 60–70 degrees, place the sheets inside, and slightly open the door. Dry for 3–4 hours. Alternatively, dry in a dehydrator at 65 degrees for 4 hours. Then, if the sheets are dry, cut them up, layer with paper, and store in a box with a closed lid.

Roast the poppy seeds in a pan.

Prepare pancakes. For this, mix flour, cream, milk (200 ml), eggs, 33 grams of yolk, salt, and 20 grams of sugar until a liquid batter is formed. Cook the pancakes.

Prepare custard. Boil 250 ml of milk, 25 grams of sugar, and vanilla. Mix another 25 grams of sugar with egg yolks and corn starch.

Mix both mixtures together and cook in a saucepan on the stove until a nice glossy color is achieved.

At the end, add butter and knead well until the butter is incorporated.

Add poppy seeds to the cream and mix. Transfer the cream to a plastic box, cover tightly with film, and put it in the refrigerator.

Assemble the dish. For this, cut each pancake into strips. Spread cream on each strip and roll the pancake into a tube.

Wrap each straw with raspberry paper like a candy. Before serving, heat the pancakes in the microwave. Sprinkle powdered sugar on the pancakes through a stencil.