Kaiserschmarren Strawberry Sauce

Yield: 3 cups base, 4 to 8 servings
Prep Time: 25 minutes
Cook Time: 18 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: intermediate

4 egg yolks
4 1/2 ounces sugar
8 ounces crème fraiche
1 ounce dark rum
4 teaspoons all-purpose flour
2 tablespoons plumped golden raisins
Soft unsalted butter, for brushing
Sugar, for coating
3 egg whites
1 recipe Strawberry Sauce, recipe follows
1 pound fresh strawberries, hulled, cut in halves

Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with a wire whisk, until pale yellow. Add the crème fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.

Preheat the oven to 425 degrees F.

Brush 4 (6-inch) sauté pans with butter and sprinkle with sugar.

To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon the souffléd mixture into 4 pans. Bake for 12 minutes.

To serve, reheat the Strawberry Sauce in a medium sauté pan. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren.

Strawberry Sauce

1/2 pound strawberries, hulled
3 tablespoons sugar
1/2 whole star anise
1/2 tablespoon orange zest
1/2 orange, juiced
1/4 cup dry white wine
1/2 tablespoon fresh lemon juice

Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.

Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead.

Yield: about 1-1/2 cups