Ingredients
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250 ml milk
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1 vanilla pod (or 1 package vanilla sugar)
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1 cinnamon stick
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40 g semolina
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1 orange (juice and zest)
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1/4 lemon (zest)
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3 egg yolks
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3 egg whites
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60 g flour
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2 tbsp rum, if desired
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40 g sugar
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1 pinch of salt
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30 g butter
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1 tbsp raisins, soaked in rum
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3 tbsp sugar for topping
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some butter
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powdered sugar for topping
Directions
If you are already familiar with one of my most favorite Austrian desserts – Kaiserschmarrn, so meet his relative – Semolina schmarrn. It is another popular Austrian dish. Grießschmarrn is made from semolina and can be of a different consistency. The thicker semolina is, the thicker the Grießschmarrn will be. Very thick Grießschmarrns are usually cut into diamond shapes just like a cake.
That was a general description. And this specific recipe for Grießschmarrn is brilliant! It’s flavorsome beyond words! Only imagine: at the beginning semolina is fried for it to get some nut flavor, then it is boiled with cinnamon and vanilla; we are also going to add zest and juice of an orange and lemon and rum-soaked raisins to the Grießschmarrn, then we are going to pan-fry it until golden and then caramelize by sprinkling with brown sugar and baked in the oven…
You must agree that it is going to be incredibly delicious!
A traditional Grießschmarrn is served with roasted berry sauce – Beerenröster, the recipe for which you will find here, or with plump compote, the recipe is here. A wonderful variation of a healthy and delicious breakfast! I highly recommend you try!
Today's visits: 1.
Steps
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1
Done
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Soak the raisins in rum at least for 1 h or better overnight. |
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2
Done
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Preheat the oven to 200 degrees (grill or the upper part only). |
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3
Done
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Fry semolina in a dry pan for awhile to add some nut taste and pleasant flavor. |
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4
Done
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Boil the semolina according to the following instructions. Pour milk in the pot, add semolina, cinnamon stick and a pinch of salt. Cut the vanilla pod lengthwise and scrape out seeds. Add the pod together with seeds to the pot. Bring to a boil over medium hear, stirring constantly. Cook for 2 min until thick and done. |
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5
Done
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Remove from heat. Take out the cinnamon stick and the vanilla pod. Add orange zest and juice, zest of ¼ lemon, stir and cover with lid. Set aside to chill. |
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6
Done
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In one bowl beat the yolks and sugar until you get white and fluffy mixture. In another, beat the whites until soft peaks. |
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7
Done
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With a mixer, fold the beaten yolks and 2 tbsp rum into the semolina until smooth. Carefully fold in flour with a spatula. The batter should be very fluffy and not very thick. |
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8
Done
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In an ovenproof pan, heat 30 g When white foam starts arising, carefully pour the batter until the layer is approximately 2.5 cm thick. Depending on the size of a pan, you may need to separate the batter in two. |
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9
Done
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Sprinkle raisins on top. |
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10
Done
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Fry the bottom of the OMELET for 1-2 min on the stove on medium heat. The top will still be runny but the bottom will become golden brown. Don’t fry for too long to avoid burning. |
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11
Done
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Place the pan into the oven and bake until the top is golden and crispy. The batter will be cooked-through in 4-5 min. |
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12
Done
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Take the pan out of the oven and tear the OMELET into small pieces, using two forks. Scatter the butter over the top, sprinkle with some sugar, and caramelize in the oven. Take out of the oven, let chill. How to serve: How to keep: |
