Souffle – Kaiserschmarren - James Martin Chef

Ingredients

• In a large mixing bowl with a balloon whisk combine the yolks and sugar Speed 10 (ribbon stage).
• Add the sour cream by hand with a spatula to distribute evenly.
• Add the crème fraiche fold.
• Add the Rum.
• Divide into 1-quart delis, 490gr in each
• By hand, in a large mixing bowl combine the Kaiser base and the flour whisk together vigorously. Add the Raisins.
• In the bowl of a standing electric mixer fitted with the whisk attachment
• Whip the egg whites on speed 8 until foamy and tap in the cream of tartar, mix 3 minute
• Stream in sugar while continuing to mix on speed 8 for 4 minutes
• Meringue will be stiff peak and shiny
• With a spatula fold in the meringue in one shot until homogenous
• Evenly distribute between pans. Leave natural and do not flat. Reserve in the fridge.
• In a heavy metal saucepan add all of the above ingredients in the order given.
• Place over a medium flame, stir.
• Cook for 10 minutes, stir.Raisins should just come up to a boil.
• Lower flame and continue to poach for 20 minutes.
• Remove from heat.Cover sauce pot with plastic wrap.
• Cool to room temperature, remove plastic wrap, cool over ice to 40 degrees.
• Refrigerate
• Strawberry Puree
• Fresh sliced Strawberries