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Butternut Squash Kaiserschmarrn
Kaiserschmarrn is prepared the traditional way usually with apple puree and a vanilla-milk batter. With some imagination it can be turned into thousands of new variations. One possibility is the Caribbean coconut Kaiserschmarrn I posted a month ago, or another example would be this current butternut squash version – which is actually lactose-free. The squash adds both flavor and color to the final result, which is also the reason for its beautiful yellow appearance. I also experimented blending the softened squash with milk, but the result was much better when I used the reduced stock cooked from the seeds and skin of the butternut squash.
To take the squash Schmarrn more into the direction of a light and fluffy pumpkin pie, I swapped the traditional raisins to dried cranberries. Cranberries pair much better with the taste of the squash and they are a lot less sweet compared to raisins. Soaking dried cranberries in rum instead of raisins is a great option for a traditional Kaiserschmarrn too if you prefer it less sweet. Apple puree might have worked along with the butternut squash, but I used a mix of citrus fruits instead, which gave the dessert the freshness I was looking for. If following the idea of a light pumpkin pie, you might finish the dessert by some maple syrup. I cooked a rooibos caramel instead, because it is less sweet and the flavor of rooibos tea works great with butternut squash.
2 tbsp neutral oil (e.g. grapeseed or sunflower oil)
pinch freshly grated nutmeg
1 pink grapefruit
1 white grapefruit
For the butternut squash puree
Wash and dice the skins and pulpy seeds of the discarded parts of a large butternut squash. Place in a pot and add as much water so that everything is covered. Cover with a lid and cook gently over low heat for 2 hours. Using a fine meshed sieve drain the liquid to a separate bowl and gently press down on the solids to extract as much juices as possible. Discard the solids. Reduce the stock to 200 ml. Add the diced butternut squash and cook in the reduced stock until tender. Blend to a creamy soup and reduce over low heat to 250 ml. Set aside and chill to room temperature.
For the dried cranberries
Take apart the dried cranberries and cover with rum. Soak for 2-3 hours, strain and reserve the rum. Toss the soaked berries in flour and sift the unnecessary flour from the berries.
For the rooibos caramel
Cook a fresh cup of rooibos tea. Meanwhile caramelize 1 tbsp sugar until deep brown and rapidly pour in the tea. Add 1 piece of orange zest and reduce until the tea gets syrupy. Remove the zest and keep warm. If the syrup gets too thick, add a teaspoon of water.
For the Kaiserschmarrn
Mix the flour and the butternut squash puree. Separate the eggs. Add the yolks to the squash-flour mixture and stir together with 1 tbsp sugar, the grated zest of a 1/4 orange, 2 tbsp reserved rum, 2 tbsp neutral oil, the seeds of 1/2 vanilla pod and a pinch of cinnamon and nutmeg.
In a separate bowl beat the egg whites with a pinch of salt until peaks start to form. Add the egg whites in batches to the batter. Stir gently to keep as much air bubbles as possible.
Melt 1 tbsp butter in a large pan and add the batter. Sprinkle with the floured cranberries and cover with some batter. Brown the bottom of the batter, then place in the oven at the top level. Bake at 200-250°C / 390-480 F until the top is nicely browned. If you have a pan with a plastic grip, wrap it in aluminium foil to protect it from the heat.
For the citrus fillets
Cut off the skin from the oranges and grapefruits. Make sure to remove all white parts. Using a sharp knife cut fillets from the fruits and cut each fillet into 2-4 pieces.
When the top of the Kaiserschmarrn has browned nicely, remove it from the oven. Take the dough apart into bite-size pieces with two forks or a flat kitchen tool.
Place the Kaiserschmarrn on warm plates and sprinkle with sifted icing sugar. Decorate with pieces of grapefruit and orange fillets. Sprinkle with rooibos caramel syrup.