RECIPE
- 250ml organic sheep's milk
- 25g Light Organic Baking Mix
- 25g Organic Pastry Baking Mix
- 30 organic quail eggs or 6 organic eggs
- 30g allulose*
- 40ml Organic Rum
- pinch of salt
- 150g organic sheep butter
- 1 tsp organic vanilla
- 1 packet of organic cream of tartar baking powder
DIRECTIONS
Preparation : All ingredients should be at room temperature. Preheat a combi steamer to 160°C with 30% steam added – alternatively, a convection oven at 160°C and place a large bowl of water inside.
- Crack the eggs into a mixing bowl and roughly mix them with a whisk.
- Add the sheep's milk and stir roughly as well.
- Stir in allulose*, vanilla, salt, baking powder, rum and the two flour mixtures until the mixture is thick and elastic.
- Pour the mixture onto a greased baking sheet and place it in the steamer/oven. After about 10 minutes, the mixture should have risen well, formed large bubbles, and be slightly browned on the surface.
- Remove the baking tray from the oven and tear the Kaiserschmarrn into small pieces using two wooden knives (or ladles).
- Melt the sheep's butter in a pan and toss the Kaiserschmarrn in it until the butter is absorbed.


