Spiced “Kaiserschmarrn” (shredded pancake) with apple & pear chutney

1. Put the egg yolks with the sugar in the small pan and stir. Stir in the cream and milk. Heat the mixture up on a medium level and vigorously beat with a whisk until thick and creamy. However, do not allow the mixture to boil.

2. Break the chocolate into pieces, melt in the sauce while stirring. Remove the pot from the hob, let cool while stirring occasionally.

3. Peel, core, and dice the apples and pears. Core and halve the chili pepper.

4. Add the sugar to the pot, heat the pot up on highest level. As soon as the sugar begins to melt, switch to a low level and lightly caramelize.

5. Add apples, pears and chili pepper, deglaze with rum and let evaporate. Add wine and apple juice, reduce everything uncovered and remove the chili pepper at the end.

6. Separate the egg whites from the yolks and beat the whites with some salt until stiff. Stir the egg yolks, vanilla sugar, and sour cream.

7. Add flour, gingerbread spice, chocolate and mineral water and mix. Carefully fold in the egg whites at the end.

8. Heat the large pan on highest level up to the roasting window, switch to a low level, spread the cooking butter around in the pan and add the batter.

9. As soon as the “Kaiserschmarrn” looks baked on the edge and is no longer shiny, divide into quarters and turn over. Close with the lid and roast again until the roasting window has been reached.

10. Divide the “Kaiserschmarrn” into small pieces, sprinkle sugar over top and caramelize while turning.

11. Plate the spiced “Kaiserschmarrn” with the chutney and chocolate sauce.