Iced Kaiserschmarrn
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 60 g suar
- 1 vanilla pod (s)
- 1 lemon (s)
- 25 ml water
- 200 g cream
- 2 tablespoon raisins, pickled in rum
- 100 g chocolate (whole milk)
- 3 tablespoon vegetable oil, tasteless
- 1 tablespoon almond (s) (almond leaves)
Print Recipe
Pin Recipe Instructions
- Bring three centimeters of water to a boil in a small saucepan. Brown the almonds in a pan without adding any fat and allow to cool. Carefully scrape out the pulp of the vanilla pod. Finely grate the lemon peel.
- Separate two eggs. Beat the egg yolks and a whole egg with 20 grams of sugar, vanilla pulp and a pinch of lemon zest until lightly frothy.
- Simmer the remaining sugar with the 25 ml water in a small saucepan for one minute. Then stir into the egg mixture and whip into a fine-pored, thick foam in the prepared water bath. Beat cold in cold water. Whip the cream until creamy and add the rum raisins to the cold egg mixture.
- Cover a baking dish with baking paper and spread the parfait mixture - just under a centimeter thick - onto it. Freeze in the freezer.
- Crush the milk chocolate, melt it in a water bath and stir in the oil. Take the parfait out of the freezer and use a brush to thinly spread the chocolate over the surface. Let it freeze again briefly. Then tear or cut into appropriate pieces.
- To serve, place the parfait on cold plates like a Kaiserschmarrn and sprinkle with the almonds.
- Tip: Strawberries or berries go very well with this, depending on the season.
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