John Myers
Iced Kaiserschmarrn with Tipsy Plums and Hot Deer Kiss with Whipped Cream
The perfect iced kaiserschmarrn with tipsy plums and hot deer kiss with whipped cream recipe with a picture and simple step-by-step instructions.
- 3 piece Egg yolk
- 1 piece Egg
- 80 g Sugar
- 2 tbsp Raisins
- 800 g Whipped cream
- 200 g Couverture
- 200 g Plums
- 500 ml Red wine
- 80 ml Rum
- 750 ml Hirschkuss (herbal liqueur)
- 100 g Cream
Kaiserschmarrn
- For the iced Kaiserschmarrn, beat the egg yolk and egg with 60 g sugar. Boil 20 sugar with 25 ml water and whip the mixture warm in a water bath, then beat cold. Stir the raisins into the mixture (if necessary) and fold in the whipped cream.
- Put the mixture in a pan with baking paper and place in the freezer until the mixture is firm.
- Next, heat the couverture in a water bath and spread it on the solid mass, about 1 cm thick, let it set in the freezer.
- Halve the plums, bring to the boil with the red wine and let stand for at least 1 day, then add the rum and let it steep again for 24 hours.
- Turn the iced Kaiserschmarrn out of the mold, break it into small pieces and decorate with the rest of the couverture. Arrange the plums on the plate (approx. 3 pieces). Spread the deer kiss in shot glasses and put on a hood of cream.
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