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QimiQ
Benefits
Fluffy and moist consistency
Enhances the natural taste of added ingredients
Deep freeze stable
Ingredients for 10 portions
For the spekulatius ice cream
140
g
QimiQ Whip Pastry Cream
140
g
Pasteurized egg yolks
450
ml
Whipping cream 36 % fat
350
ml
Milk
80
g
Preserving sugar
100
g
Spekulatius spiced cookies
10
ml
Lime juice
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 lemon "Kaiserschmarren" (chopped pancake)
250
g
QimiQ Cream Base
3
Egg(s)
2
Egg yolk(s)
85
g
Cake flour
2
g
Vanilla sugar
1
Lemon(s),
juice and finely grated zest
2
Egg white(s)
35
g
Sugar
1
pinch(es)
Salt
60
g
Butter
Sugar,
to caramelise
Method
1.
For the spekulatius ice cream: mix the ingredients together well and fill into a Pacojet beaker. Freeze at -23 °C for approx. 24 hours. Pacotise.
2.
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.
3.
Preheat the oven to 180 °C (air circulation).
4.
For the lemon "Kaiserschmarren": whisk the QimiQ Sauce Base with the eggs and egg yolks until smooth. Add the flour, vanilla sugar, lemon juice and lemon zest and mix well.
5.
Whisk the egg whites with the sugar and salt until stiff and fold into the mixture.
6.
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.
7.
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.
8.
Serve the lemon "Kaiserschmarren" with the spekulatius ice cream and the plum ragout.