Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Kaiserschmarrn with rum raisins
The Kaiserschmarrn for gourmets – baked golden brown, delicately plucked and refined with caramelized rum raisins – an Austrian dessert dream!
Cooking time: 1 hour
Ingredients
| Ingredients (2 servings) | ||
|---|---|---|
| 4 | piece(s) | Eggs |
| 125 | ml | Milk |
| 120 | g | Flour |
| 50 | g | Sugar |
| 1 | tablespoon(s) | Sour cream |
| 1 | pinch | Salt |
| 50 | g | Clarified butter |
| 2 | tablespoon(s) | Rum raisins |
| 50 | g | Butter flakes |
| 50 | g | Sugar |
| Powdered sugar for sprinkling | ||
Preparation
- Mix the egg yolks and milk and stir in the flour, sugar and sour cream to form a smooth batter. Beat the egg whites with salt until stiff and gently fold into the batter.
- Heat the clarified butter in a pan and pour in the batter. Leave to set a little and then distribute the raisins over the surface. As soon as the underside is golden brown, turn the thick pancake that has formed and finish by baking in the oven at 350 °F (180 °C).
- Tear the finished pancake with two spoons into bite-sized pieces, sprinkle with flakes of butter and sugar, then caramelize.
- Dust with powdered sugar, then serve.
Wine tip
Bright golden yellow with a silver sheen, a fine, persistent mousse. A light nuttiness, a hint of brioche, nuances of yellow fruit, fresh peach, a pinch of orange zest and blossom...
Burgenland, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
