Kaiserschmarrn with compotes

A traditional Austrian dessert that brings warmth and comfort to any table. Kaiserschmarrn is a light and fluffy pancake, torn into bite-size pieces. In this recipe, it is paired beautifully with red currant and apple compote.

Ingredients

2 people

general.ingredients.name	general.ingredients.amount
egg white	60g
sugar	185g
egg yolk	40g
milk	200g
flour	90g
pinch of salt
vanilla pod	1
butter	40g
frozen red currants	300g
pudding powder	16g
lemon juice	18g
frozen apple	450g
frozen pear	150g
cinnamon	QS

Kaiserschmarrn
60g egg white - 40g sugar - 40g egg yolk - 200g milk - 90g flour - 20g sugar - pinch of salt - 1 vanilla pod - 40g butter
METHOD. Whip the egg white with the sugar (40g). Melt the butter in a big pan and add to the egg yolk mixture. Whip all other ingredients in a separate bowl. Fold in the meringue. Bake on a medium heat for about 10min while separating the dough in pieces.
Compotes
300g frozen red currants - 125g sugar - 16g pudding powder - 18g lemon juice - 450g frozen apple - 150g frozen pear - QS cinnamon
METHOD. Heat the red currants with the sugar. Mix the pudding powder and lemon juice and add it to the fruit mixture. Boil until it thickens and set aside. Combine the apple, pear and cinnamon to taste and simmer over medium heat. Cover with a lid while cooking. Serve both compotes on the side of the Kaiserschmarrn.

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