Adapted from Wolfgang Puck
(untested recipe)
- 8 large eggs, separated
- ½ cup dark raisins
- 1 vanilla bean, or 1 tablespoon vanilla extract
- 6 tablespoons rum
- 2 cups crème fraîche
- 1/4 cup all-purpose flour (GF flour works well)
- 1/8 teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 1 ½ cups granulated sugar, separated
- 4 tablespoons unsalted butter, at room temperature, for brushing
- Sugar, to coat baking dish
- Strawberry sauce, for serving (recipe below)
- Confectioner’s sugar, for serving
- Set oven rack in the center of the oven. Pre-heat the oven to 425-F.
- Separate egg yolks and egg whites into 2 bowls.
- Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
- Put the crème fraîche, ½ cup (100g) of the sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
- Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200g) of the sugar. Continue beating until soft peaks form when the beaters are lifted out.
- Drop a large scoop of the egg whites into the egg yolk batter. Using a rubber spatula, gently fold the whites into the batter to lighten it. Then, add the remaining egg whites into the batter and gently fold it in just until incorporated.
- Coat a medium ovenproof baking dish or skillet with the butter. Sprinkle in some sugar and shake and rotate to coat the butter. Tap out any excess sugar.
- Pour batter into the prepared baking dish. Smooth the top. Bake in the pre-heated oven until puffed, golden brown on top, and springy to a gentle touch at the center, 10 to 12 minutes.
- To serve, pour strawberry sauce over the bottom of a plate, and scoop spoonfuls of pancake over top. Sprinkle with confectioner’s sugar.
Strawberry Sauce
- 1 ½ lb strawberry, small strawberries, hulled, or hulled and halved large berries, 4 cups total
- ½ vanilla bean, or 1 1/2 teaspoons vanilla extract
- ¼ cup orange juice
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- star anise, whole, as desired
- 1 cup confectioners sugar, for serving
- in a medium skillet stir together strawberries, lemon juice, ¼ cup (50g) sugar, orange, vanilla, and star anise.
- Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the strawberries to help thicken the sauce.
- Divide the compote among the serving plates.
- With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the sauce.
- Dust generously with confectioners sugar. Serve immediately.
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