Schinkenschöberl with Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 2 egg (s), size. M, separated
- Salt, pepper, nutmeg
- 2 tablespoon whipped cream
- 65 g flour
- 3 tablespoon ham, cooked, diced
- 2 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius.
- Beat the butter until frothy. Stir in the egg yolks, season with salt, pepper and nutmeg. Add the cream and flour. Beat egg whites until stiff and fold in loosely.
- Line a baking sheet with parchment paper and spread the dough about an inch thick. Sprinkle evenly with the diced ham and the parmesan. Bake until golden in about 20 minutes.
- Let cool, cut into lozenges and add to the hot broth just before serving.
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