Iced Kaiserschmarrn with rhubarb and raspberry ragout

For the Kaiserschmarren:

• 4 egg yolks
• 130 g granulated sugar
• 1 g salt
• 3 g vanilla sugar
• 3 egg whites
• 40 ml water
• 320 ml whipped cream
• Sultanas to taste (soaked in rum)
• 50 g milk couverture

For the ragout:

• 300 g raspberries
• 250 g rhubarb
• 100 ml white wine
• 80 g granulated sugar
• Juice of 1 lemon
• 1/2 tbsp cornflour
• 2 tbsp water

1. For the Kaiserschmarren, beat the egg yolks with 50 g sugar, salt and vanilla sugar until warm (at least 1 minute at 65°C) and then cold. Beat the egg whites with 30 g of granulated sugar. Boil the remaining sugar with water to 118°C, then slowly pour into the beaten egg whites. Beat this egg white foam until cold and fold into the yolk mixture. Finally, carefully fold in the whipped cream and rum sultanas.
2. Spread the mixture approx. 1.5 cm thick on a baking tray lined with baking paper and freeze in the freezer for at least 3 hours.
3. Roughly chop the milk couverture and melt in a bain-marie at max. 45°C. Brush the iced Kaiserschmarren with a thin layer using a brush and return to the freezer immediately.
4. For the ragout, puree the raspberries with a hand blender, then pass through a fine sieve. Peel the rhubarb and cut into approx. 2 cm pieces. Bring the white wine, sugar, lemon juice and raspberry puree to the boil. Add the rhubarb and cook until al dente.
5. Remove the rhubarb from the stock and set aside. Dissolve the cornflour in the water and thicken the stock with it, stirring constantly. Bring to the boil again briefly, carefully stir in the rhubarb and chill.
6. Before serving, break the iced Kaiserschmarren into small pieces and arrange on chilled plates. Serve the rhubarb and raspberry ragout on the side.