Ingredients
- 4 cage-free egg yolks
- 4 1/2 ounces sugar
- 1 cup crème fraiche
- 1 ounce dark rum
- 4 teaspoons flour
- 2 tablespoons plumped organic golden raisins
- 2 tablespoons unsalted butter, melted, for brushing
- 2 tablespoons sugar, for coating
- 3 cage-free egg whites
- 1 recipe strawberry sauce
- 1 pound fresh organic strawberries, hulled, cut in halves
Strawberry Sauce (Makes about 1 1/2 cups):
- 1/2 pound organic strawberries, hulled
- 3 tablespoons sugar
- 1/2 whole star anise
- 1/2 tablespoon orange zest
- Juice of 1/2 orange
- 1/4 cup dry white wine
- 1/2 tablespoon fresh organic lemon juice
Directions
- Prepare the kaiser base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow.
- Add the crème fraiche and rum. Continue to mix until smooth.
- Fold in the flour and raisins. This can be prepared up to 1 day in advance.
- Preheat the oven to 425 degrees F. Brush a 6-inch sauté pan with butter and sprinkle with sugar.
- To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks.
- Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the kaiser base.
- Spoon 1/4 of the souffled mixture into the sauté pan.
- Bake for 12 minutes. Repeat three more times, until all the batter is used.
Strawberry Sauce:
- Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes.
- Remove from heat and cover with plastic wrap.
- Allow flavor to infuse for 10 minutes.
- Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead.
Courtesy of wolfgangpuck.com
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