John Myers
Salzburg Dumplings with Caramelized Banana and Cherries (Götz Alsmann)
The perfect salzburg dumplings with caramelized banana and cherries (götz alsmann) recipe with a picture and simple step-by-step instructions.
- 150 ml Milk
- 2 Pc. Vanilla pods
- 2 tbsp Butter for the mold
- 7 Pc. Protein
- 1 pinch Salt
- 80 g Sugar
- 4 Pc. Egg yolk
- 1 Pc. Organic lemon, zest
- 10 g Vanilla sugar
- 10 g Flour
- 10 g Wheat starch
- 2 tbsp Powdered sugar
- 2 Pc. Bananas
- 4 tbsp Sugar
- 4 cl Rum
- 1 Glass Cherries
- 4 tbsp Sugar
- 2 tbsp Strength
- 1 shot Port wine
- Preheat the oven to 250 degrees.
- Bring the milk with the sliced vanilla pod to the boil. Butter three ovenproof molds and pour out the vanilla milk.
- Beat the egg whites with the salt and a third of the sugar. Then pour in the remaining sugar. Continue beating until the egg whites are creamy and firm.
- Now place the egg yolks, lemon zest, vanilla sugar, flour and wheat starch on the egg whites and fold in with a whisk in three to four movements.
- Use a dough card to lift off the pyramid-shaped dumplings and place in the pan. Put in the oven for 6 minutes.
- Cut the two bananas into 3 pieces each. Caramelize in a pan with sugar, deglaze with rum and flambé.
- Put the cherries through a sieve and collect the juice. Bring the juice to the boil with sugar and thicken with starch. Add the cherries again and bring to the boil briefly.
- Add a dash of port to the cherries. Place the cam in the center of the plate, sprinkle with powdered sugar, arrange the cherries and bananas all around
- 9 Image rights: Wiese Genuss
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