Mühlviertler Rahmschmarrn with stewed plums
Eva-Maria Pürmayer and Thomas Hofer put their heart and soul into running the Bergergut gourmet hotel and restaurant in Afiesl in the Mühlvierteler Hochland. Thomas Hofer's award-winning award-winning cuisine uses only high-quality products, primarily from small regional producers in the area, in the pots and on the plates.
The likeable Thomas Hofer has cooked us his recipe for Mühlviertler Rahmschmarrn with stewed plums.
Quantity
For 2 persons
Time
20 min. preparation
40 min. preparation
Ingredients
Mühlviertler Rahmschmarrn:
- 125 g sour cream
- 2 egg yolks
- 50 g plain flour
- lemon zest (untreated)
- 1 vanilla pod (seeds)
- 140 g egg white
- 70 g granulated sugar
Plum stew:
- 1/2 kg plums
- 50 g granulated sugar
- 140 ml plums
- 40 ml white wine
- 1 vanilla pod (pulp)
- 1 star anise
- 2 tbsp cornflour
Preparation
Mühlviertler Rahmschmarrn:
Mix the sour cream, flour, egg yolk, zest of ½ a lemon and vanilla pulp from a pod until smooth.
Whisk the egg whites with the granulated sugar until creamy and fold into the base mixture.
Brush an ovenproof dish with butter and line with granulated sugar.
Pour in the mixture and bake at 180 degrees Celsius in a top and bottom heat oven for about 20 minutes.
Dust with icing sugar.
Plum stew:
Halve and pit the plums.
Melt the granulated sugar and deglaze with white wine and 100 ml fruit juice.
Dissolve the cornflour in the remaining fruit juice and stir into the boiling stock.
Add the fruit pieces and spices and simmer until soft.