Mein Lieblingsgericht ist Kaiserschmarrn. Diese köstliche Süßspeise aus Österreich ist einfach unwiderstehlich. Mit seiner weichen, fluffigen Textur und seinem süßen Geschmack ist es das perfekte Gericht, um das Herz zu erwärmen und den Magen zu füllen. Obwohl es oft als Dessert serviert wird, kann man es auch als Hauptgericht genießen, besonders wenn es mit frischen Beeren oder Kompott serviert wird. Kurz gesagt, Kaiserschmarrn ist ein wahrhaft königliches Gericht, das jeder probieren sollte.

Ihr Lieblingsgericht - Kaiserschmarrn

Möbel Höffner presents “Your Favorite Dish” with Alfons Schuhbeck, and today I have the pleasure of cooking alongside Percy Hoven: a specialist in a classic dessert. Thank you in advance for the compliment - let’s see if I can live up to the benchmark with the master himself.

With the Kaiserschmarrn dish, I’ll take it up a notch by adding some Grünkohl to it. As an Austrian, I am well-rooted in the cuisine, having been born in the Rot Kreuz Hospital in Neuhausen, Munich - although I spent some time in Amsterdam during my early life as well. The transition from Niederländisch to Althochdeutsch in Munich was quite the contrast, but I adapted with ease.

My roots are Austrian, specifically from Vienna, but with Amsterdam as part of my heritage as well. Cooking has always been a passion of mine, and my grandmother has played a significant role in my culinary journey. My father was a passionate cook too, and I grew up cooking with them using the Wiener Kochbuch as a guide.

This is where I learned to start with the basics of rührei and salad dressings before moving on to elaborate dishes like Kaiserschmarrn. The dish is a favourite among children and is also quick to make. I usually start by separating the egg whites from the yolks.

There is a long-standing debate over which part contains more protein, but I have been corrected several times that in fact, the egg yolk contains more nutrients. It is the only food in the world that contains all the necessary amino acids that the human body cannot produce on its own. Ideally, we should be consuming at least one egg per day.

Regarding the cholesterol levels, some studies have shown that it can lead to a higher risk of heart disease. But, as with most things, moderation is key, and overconsumption of any dietary component can have adverse effects.

Now, let’s get back to Kaiserschmarrn. The dish’s history is fascinating, with the renowned Kaiser Franz being a skilled hunter and the recipe for the dessert originating from the leftovers of his hunting expeditions. The dish contains flour, water, and fat and is best enjoyed hot with a sprinkle of sugar.

Percy is an expert in Kaiserschmarrn, and we will be working together to create the delicious dessert. I like to add Grünkohl to the dish for a twist and to make it healthier.

Cooking with Percy has been fantastic, and I have learned a lot about creating an atmosphere in which the sound and the harmony of the dishes blend together. The base is the backbone of any dish, just like the bass singer in the choir.

Kaiserschmarrn is an all-time favourite that everyone enjoys, and Percy has taken it up a notch by incorporating new and fresh ingredients to the recipe. The dish is easy to make and a great solution for feeding your guests with something sweet and quick.

In conclusion, cooking is a passion that unites people, and it is an incredibly satisfying experience to create something that people enjoy. Kaiserschmarrn is a dish that brings people together, and it is an example of how food can be simple yet so satisfying.
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