Rose Petal Kaiserschmarren with Vanilla Cream

For the vanilla cream, mix cornstarch with 2 tbsp. milk.

Cut open the vanilla pod and scrape out the pulp. Boil remaining milk with vanilla pulp and scraped out pod, stir in dissolved cornstarch and boil for 1 minute while stirring. Remove the saucepan from the stove, stir in the sugar and fold in the yolks. Pass the hot cream through a sieve and cool, stirring again and again to prevent a skin from forming.

Finally, stir in whipped cream.

For the Kaiserschmarren, separate the eggs. Mix flour with egg yolks, milk, whipping cream and a pinch of salt. Slowly stir in the melted butter. Beat the egg whites until stiff, gradually adding 15 g sugar. Fold the snow into the batter.

Pour the batter into a hot frying pan with clarified butter to a thickness of about 1 cm. Bake until light yellow on the bottom side, then turn to the other side, cook for 1 minute more and tear into pieces with a fork.

Add the almond kernels and a little bit of sugar and let them brown for about 5 minutes, turning them frequently. Stir in the rose water and rose petals and serve with the vanilla cream.

Tip: Instead of clarified butter, you can also use butter in most cases.

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