for 4 person

Mirabelle plums

400 g	mirabelle plums, halved, pitted
1 tbsp	liquid honey
1	organic lime, use grated zest and 1 tbsp of juice

Batter

4	fresh egg yolks
2 tbsp	sugar
2 pinch	salt
200 g	white flour
1 tbsp	cocoa powder
2 ½ dl	full-cream milk
100 g	chocolate chunks

4	fresh egg whites
2 pinch	salt

Shredded pancakes

	clarified butter for frying
	icing sugar, to dust

How it's done

Mirabelle plums

Place the mirabelles, honey, lime zest and juice in a bowl, mix and set aside.

Batter

Preheat the oven to 60 °C, warm the platter and plates. Using the whisk on a mixer, beat the egg yolks, sugar and salt in a bowl for approx. 5 mins. until the mixture is foamy. Combine the flour and cocoa powder, add to the bowl, pour in the milk, stir until smooth. Mix in the chocolate chunks.

Beat the egg whites with the salt until stiff, then carefully fold the egg whites into the batter in stages using a rubber spatula.

Shredded pancakes

Heat a little clarified butter in a non-stick frying pan. Pour half of the batter into the pan, reduce the heat, cook for about 5 mins. until the underside separates from the pan, then carefully turn the pancake over and cook for approx. 1 min. until done. Use two spatulas to cut the pancake into pieces, continue cooking for about 1 more minute, remove from the skillet, and keep warm. Repeat with the remaining batter. Arrange the Kaiserschmarn with the mirabelle plums on plates and dust with powdered sugar.

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