Ingredients

Kaiserschmarren Base

1 Yield 3 portions               2 Yield 3 portions              

350                                         700 gr             Yolk

365                                         730gr              Sugar

400                                         800 gr             Sour Cream

600                                         1200 gr          Crème Fraiche

112                                         225 gr             Myers Rum

Soufflé Kaiserschmarren

3                      6                      Pan 300 gr each

490                 980 gr            Kaiser Base

84                   168 gr            Flour

70                   140 gr            Fatty Raisins

308                 616 gr            Whites Egg

1 tsp               2 tsp              Cream of Tartar

98                   196 gr            Sugar

Fatty Raisin

2,250 grams 4,500 grams Raisins, Golden Flame, Peacock Farms

1,920 grams 3,840 grams White Wine

113 grams     226 grams     Orange Juice, Fresh

113 grams     226 grams     Myers Rum

225 grams     450 grams     Sugar

Method

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

Ingredients

Kaiserschmarren Base

1 Yield 3 portions               2 Yield 3 portions              

350                                         700 gr             Yolk

365                                         730gr              Sugar

400                                         800 gr             Sour Cream

600                                         1200 gr          Crème Fraiche

112                                         225 gr             Myers Rum

Soufflé Kaiserschmarren

3                      6                      Pan 300 gr each

490                 980 gr            Kaiser Base

84                   168 gr            Flour

70                   140 gr            Fatty Raisins

308                 616 gr            Whites Egg

1 tsp               2 tsp              Cream of Tartar

98                   196 gr            Sugar

Fatty Raisin

2,250 grams 4,500 grams Raisins, Golden Flame, Peacock Farms

1,920 grams 3,840 grams White Wine

113 grams     226 grams     Orange Juice, Fresh

113 grams     226 grams     Myers Rum

225 grams     450 grams     Sugar

Method

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