Kaiserschmarren

by: Chef Wolfgang Puck « Go Back
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A sweet seduction of sugared pancakes and strawberry sauce.

INGREDIENTS

Kaiser Base

  • 4 large egg yolks
  • 6 tablespoons sugar, divided
  • 1 container (8 ounces) crème fraiche (1 cup)
  • 2 tablespoons dark rum
  • 2 tablespoons California golden raisins, plumped in hot water
  • 1/4 cup flour

Strawberry Sauce

  • 1/2 pound fresh strawberries, hulled
  • 3 tablespoons sugar
  • 1/2 whole star anise
  • 2 teaspoons orange zest
  • Juice of 1/2 orange (about 1/4 cup)
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice

Meringue

  • 3 egg whites
  • 3 tablespoons sugar
  • Soft unsalted butter; for brushing
  • Sugar; for coating pans
  • 1 pound fresh strawberries; hulled and halved, reserved to finish the sauce
  • Powdered sugar; for garnish

PROCEDURE

Kaiser Base

Can be prepared up to 1 day in advance. In mixer bowl fitted with wire whisk, combine egg yolks and sugar. Mix on medium speed until pale yellow. Add crème fraiche and rum; continue to mix until smooth. Toss raisins in flour and fold into egg mixture.

Strawberry Sauce

Can be prepared up to 3 days in advance. Combine all ingredients in a medium saucepan; bring to a boil and cook for 5 minutes. Remove mixture from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes. Transfer mixture to a blender and process until well incorporated. Strain through a fine-mesh strainer into a container; refrigerate until ready to use.

To Assemble

Preheat oven to 425°F.

Brush four 6-inch sautépans with butter and sprinkle with sugar. In a separate mixing bowl, whisk egg whites to soft peaks. Add 3 tablespoons sugar and continue to whip until stiff, but not dry. Fold into the Kaiser Base. Spoon into pans. Bake at 425°F for 12 minutes.

To Serve

In a medium saucepan, reheat Strawberry Sauce. Add reserved fresh strawberries and toss until well coated. Divide among 8 individual plates. Remove Kaiser Base from oven and immediately divide evenly and scoop on top of sauce. Dust with a little powdered sugar and serve.

Yields:1 1/2 cups sauce
Serves:

Nutrition Facts (per serving)
Calories 470 (33% from fat); Total Fat 18g (sat 9g, mono 5g, poly 1g);
Cholesterol 240mg; Protein 9g; Carbohydrates 65g; Fiber 5g; Iron 2mg; Sodium 85mg; Calcium 123mg;

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