Kaiserschmarren
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Sugar230 g
Creme Fraiche4 tsps
Flour2 tbsps
Golden Raisins (plumped)450 g
Strawberry (hulled)1 tbsp
Orange Zest1 cup
White Wine (dry)1 tbsp
Lemon Juice (fresh)Directions:
1
Prepare the "kaiser" base
2
In the mixer bowl, combine the egg yolks and 3 ounces of sugar
3
Mix over medium speed, with the wire whisk, until pale yellow
4
Add the creme fraiche and rum
5
Continue to mix until smooth
6
Fold in the flour and raisins
7
This can be prepared up to 1 day in advance
8
Preheat the oven to 425 degrees F
9
Brush 4 (6-inch) saute pans with butter and sprinkle with sugar
10
To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks
11
Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry
12
Fold the meringue into the "kaiser" base
13
Spoon the souffled mixture into 4 pans
14
Bake for 12 minutes
15
To serve, in a medium saute pan, reheat the Strawberry Sauce
16
Add the fresh strawberries and toss until well coated
17
Serve over the Kaiserschmarren
18
Combine all the ingredients in a medium saucepan
19
Bring to a boil
20
Cook for 5 minutes
21
Remove from heat and cover with plastic wrap
22
Allow flavor to infuse for 10 minutes
23
Transfer the mixture to a blender and process until well incorporated
24
Strain
25
This can be prepared up to 3 days ahead
26
Yield: about 1 1/2 cups