Yield: 1 servings

Measure Ingredient
2 \N Egg yolks
2 tablespoons Sugar
4 ounces Creme fraiche; (1/2 cup)
2 tablespoons Dark rum
3 tablespoons All-purpose flour
3 tablespoons Plumped golden raisins
3 tablespoons Sugar
6 \N Egg whites
½ cup Strawberry puree
1 cup Fresh sliced berries
\N \N Sugar to taste
2 mediums Size mixing bowls
2 \N Saute pans
\N \N Whisk
\N \N Plastic spatula
\N \N Spoons



1. In a medium size mixing bowl, whisk together the egg yolks and 2 tablespoon sugar until pale yellow. Add the creme fraiche, then the dark rum.Whisk in the sifted all-purpose flour and raisins.

2. In a separate mixing bowl, whisk the egg whites to soft peak. Stream in the sugar, and continue whipping until firm peaks form. Fold the egg whites into the "Kaiser" base.

3. Spoon the souffled "Kaiser" base between the 2 buttered and sugared pans. Bake at 425 degrees for 10-12 minutes.

4. For sauce: warm all ingredients in a pan and then spoon some of the sauce out of the pan onto a plate and then place the pastry on top. Add powdered sugar to taste.

2 pans makes enough for 4 - 8 people Recipe copyrightC1999 Wolfgang Puck.

Converted by MC_Buster.

NOTES : From Chef and author Wolfgang Puck Recipe by: Good Moring America

Converted by MM_Buster v2.0l.

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