Kaiserschmarren (As Made By Wolfgang Puck)

From the creator

Here is what you'll need! Ingredients: Kaiserschmarren 8 large eggs, separated 1/2 cup dark raisins vanilla bean 6 tablespoons rum 2 cups crème fraîche 4 Tbsp. all-purpose flour Pinch kosher salt 1/4 teaspoon cream of tartar 1 1/2 cups granulated sugar 4 tablespoons unsalted butter, at room temperature, for brushing additional sugar for coating Strawberry Sauce 1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract) 1/4 cup fresh orange juice 1/4 cup fresh orange juice 1/4 cup granulated sugar 1 Tbsp. fresh lemon juice 1 whole star anise (optional) confectioners sugar, for serving Directions: 1. Preparing the batter Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour. 2. Beating the egg whites 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 of sugar. Continue beating until soft peaks form when the beaters are lifted out. 3. Folding in the egg whites Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into

Published 2016-05-05 · Watch on YouTube ↗
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