Serves 4

INGREDIENTS
Kaiserschmarrn
250 ml (1 cup + 1 Tbsp) milk //
6 ea egg whites //
6 ea egg yolks //
130 g (1 cup) wheat fl our, fine //
26 g (2 Tbsp) white sugar //
13 g (1 Tbsp) vanilla sugar //
1/2 lemon grated organic lemon skin //
20 g (2 Tbsp) raisins //
45 ml (3 Tbsp) brown rum //
1 pinch salt //
55 g (2 oz) butter //
26 g (2 Tbsp) white sugar (for caramelizing) //
icing sugar //

Plum Sauce
400 g (15 oz) fresh plums //
1 vanilla bean //
85 ml (6 Tbsp) full-bodied red wine //
100 g (1/2 cup + 2 Tbsp) brown sugar //
1/2 stick cinnamon, whole //
3 gloves, whole //
1/2 piece star anise //
1 slice lemon skin //
1 slice orange skin //

 

METHOD
Kaiserschmarrn
1 } Cover raisins with the rum and marinate for a minimum of 1 hour. After 1 hour, take the raisins out and dry on a paper towel.
2 } Preheat oven to 200˚C ( 390˚F).
3 } Sieve the flour through a fine sieve in a bowl and reserve.
4 } Combine milk, egg yolks, salt, vanilla sugar and lemon skin. Slowly add the fl our while beating with a whisk until all fl our is added and the dough is smooth.
5 } Combine egg whites and 2 Tbsp of white sugar and beat until stiff and creamy.
6 } Carefully fold the egg whites into the dough.
7 } Take a large and heavy cast iron or Teflon casted pan and add 2/3 of the butter using a high flame.
8 } Once the butter has melted, add the dough and immediately spread over with the raisins.
9 } Keep on fire until the dough begins to brown on the bottom.
10 } Once browned, place the pan in the oven and bake for about 6 minutes or until the top surface is solid.
11 } Take out the pan and turn the Kaiserschmarrn over. Add the rest of the butter and return to oven.
12 } Bake for another 5 minutes or until baked through. Check by inserting a metal needle. If the needle is hot and free of liquid dough, the Kaiserschmarrn is ready.
13 } Take out of the oven and use two forks to break the mass into small pieces.
14 } Sprinkle with sugar and put back in the oven until the sugar is caramelized. It is important that the Kaiserschmarrn is soft inside, but crispy outside.
15 } Serve with Icing Sugar.

Plum Sauce
1 } Wash the plums and cut in half and pit.
2} Take a small piece of a cheesecloth, add the spices except the vanilla bean and prepare a spice sachet.
3} Combine in a pot the wine, spice sachet, vanilla bean, sugar, lemon and orange skins and bring to a boil until the sugar is dissolved.
4 } Reduce by half and add the plums. Cover with a lid and slowly braise until plums are soft – about 15-20 minutes. Remove the lid and reduce
until the liquid thickens.
5 } Cool and serve cold with the warm Kaiserschmarrn.

 

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