19 June 2024
A heavenly delight from childhood memories
Quark Semolina Schmarrn
This is by far one of the best dishes I have ever eaten: Quark Semolina Schmarrn.
Whenever the scent of freshly baked Quark Semolina Schmarrn is in the air, I am instantly transported back to my childhood. Even then, this delicious schmarrn was always one of my absolute favorite dishes. The golden brown crust, the warm berries, and the airy dough – the best combination there is!
The recipe for this heavenly dish is now available step by step here.
Ingredients for 4 people:
Scraps:
- 2 eggs
- 2 tbsp sugar
- vanilla paste
- lemon zest
- 50 ml cream
- 20g semolina
- 200g quark
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 pinch of salt
- 3 tbsp butter
- icing sugar
Blueberry Ragout
- 400g blueberries
- 2 tablespoons sugar
- Some lemon zest
- 1 teaspoon vanilla paste
- 20 ml rum or amaretto
- 2 teaspoons vanilla pudding powder
Preparation of the blueberry ragout:
In summer you can serve a fresh blueberry ragout with the Schmarrn – infinitely delicious!
To do this, briefly bring the blueberries to a boil with sugar, lemon zest, a bit of vanilla paste, and half of the rum (or alternatively amaretto). Then mix the rest of the rum (or amaretto) with the vanilla pudding powder. Now thicken the blueberry mixture with the pudding powder.
Preparation of the Schmarrn:
Preheat the oven to 180 degrees Celsius (fan).
Mix the semolina and cream and let it soak for a while. In the meantime, separate the eggs and beat the egg whites with half of the sugar until stiff. Whisk the egg yolks with the remaining sugar until creamy and add vanilla paste & lemon zest.
Now mix the quark, cornstarch, baking powder, and salt with the semolina-cream mixture and fold it into the egg yolk cream. Carefully fold in the beaten egg whites.
Melt the butter in a pan, don’t turn the heat up too high. Pour in the quark mixture and bake over medium heat. Place the pan on a rack in the oven and bake for about 5 to 10 minutes. Then, take the pan out, turn the Schmarrn again in the pan, and bake the other side until golden brown.
Tear the finished Schmarrn apart, sprinkle with powdered sugar, and serve with blueberry ragout.
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