Kaiserschmarren Base

• In a large mixing bowl with a balloon whisk combine the yolks and sugar Speed 10 (ribbon stage).
• Add the sour cream by hand with a spatula to distribute evenly.
• Add the crème fraiche fold.
• Add the Rum.
• Divide into 1-quart delis, 490gr in each

Soufflé Kaiserschmarren:

• By hand, in a large mixing bowl combine the Kaiser base and the flour whisk together vigorously. Add the Raisins.
• In the bowl of a standing electric mixer fitted with the whisk attachment
• Whip the egg whites on speed 8 until foamy and tap in the cream of tartar, mix 3 minute
• Stream in sugar while continuing to mix on speed 8 for 4 minutes
• Meringue will be stiff peak and shiny
• With a spatula fold in the meringue in one shot until homogenous
• Evenly distribute between pans. Leave natural and do not flat. Reserve in the fridge.

Bake: 180 C             high Fan        14 minutes

Fatty Raisin:

1. In a heavy metal saucepan add all of the above ingredients in the order given.
2. Place over a medium flame, stir.
3. Cook for 10 minutes, stir.Raisins should just come up to a boil.
4. Lower flame and continue to poach for 20 minutes.
5. Remove from heat.Cover sauce pot with plastic wrap.
6. Cool to room temperature, remove plastic wrap, cool over ice to 40 degrees.
7. Refrigerate

Sauce:

• Strawberry Puree
• Fresh sliced Strawberries