Spekulatius "Kaiserschmarren" with Marsala Parfait and Plum Ragout

Desserts
  • Print
Recipe Image
Ingredients for 10 portions
  • For the marsala parfait
  • 300 g QimiQ Whip Pastry Cream, chilled
  • 100 g Mascarpone
  • 2 Egg(s)
  • 1 Egg yolk(s)
  • 70 g Sugar
  • 2 g Vanilla sugar
  • 120 ml Marsala wine, reduced by half
  • 0.5 Orange(s), finely grated zest
  • For the plum ragout
  • 300 g Plums, cut into segments
  • 45 g Preserving sugar
  • 1 Lemon(s), juice only
  • 0.5 Lemon(s), finely grated zest
  • 1 small pinch(es) Cinnamon, ground
  • For the spekulatius "Kaiserschmarren" (chopped pancake)
  • 250 g QimiQ Cream Base
  • 2 Egg(s)
  • 2 Egg yolk(s)
  • 60 g Cake flour
  • 2 g Vanilla sugar
  • 0.5 g Spekulatius spice
  • 2 Egg white(s)
  • 35 g Sugar
  • 1 pinch(es) Salt
  • 60 g Butter
  • Sugar, to caramelise
Method
1.
For the marsala parfait: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been achieved.
2.
Fill into moulds and deep freeze.
3.
For the plum ragout: blend 100 g of the plums with an immersion blender until smooth. Add the remaining ingredients and bring to the boil.
4.
Preheat the oven to 180 °C (air circulation).
5.
For the spekulatius "Kaiserschmarren": whisk the QimiQ Cream Base with the eggs and egg yolks until smooth. Add the flour, vanilla sugar and spekulatius spice and mix well.
6.
Whisk the egg whites with the sugar and salt until stiff and fold into the mixture.
7.
Melt half of the butter in a pan. Add the dough and allow to brown lightly. Bake in the preheated oven for approx. 2-3 minutes.
8.
Turn the "Kaiserschmarren" over and lightly brown on the other side. Tear into pieces and add the remaining butter. Sprinkle with some sugar and allow to caramelize in the oven.
9.
Serve the spekulatius "Kaiserschmarren" with the marsala parfait and the plum ragout.