Some dishes work like a time machine back in time. Sometimes it’s enough to smell the scent in your nose to remind you of childhood experiences. Others convey entire worlds of emotions in their taste. For culinary expert Katharina Seiser, the snow omelette is one such favorite dish. “When I eat the first bite of my snow omelette with raspberries, I’m the carefree child again who can eat this heavenly pastry all by myself,” she tells Stern in an interview. Seiser admits in her new cookbook “Österreich Exress” that she got the recipe for the snow omelet from Ms. Stöger from the inn of the same name in Pichlern near Sierning. Her tip: “Please don’t add vanilla, lemon or spirits – the recipe is perfect.”
Ingredients for 2 servings as a main course or 4 as a dessert
4 eggs (L) approx. 1⁄8 tsp fine salt30 g granulated sugar30 g wheat flour (smooth) 1 tbsp butterapprox. 150 g raspberries (frozen or fresh) approx. 50 g granulated sugar approx. 150 ml cream powdered sugar for sprinkling
1. Timing is essential! Preheat the oven to 170 °C fan oven (alternatively 190 °C top/bottom heat).2. Separate eggs: egg whites into a larger mixing bowl, yolks into a smaller mixing bowl. Beat the egg whites with salt and half of the sugar using the hand mixer until stiff. Mix the yolks with the remaining sugar for 2-3 minutes using the hand mixer until light and creamy; the volume should increase significantly.3. Froth the butter in an ovenproof pan with a diameter of approx. 24 cm.4. Gently stir the foamy yolk mixture into the snow using the rubber dog. When only small clumps of snow can be seen, gradually add the flour through a sieve and fold in very carefully with the rubber dog.5. Swirl the hot butter onto the edge of the pan. Move the light yellow mountain of snow into the pan, spread it out to the edge, but do not spread it extra smooth.6. Bake in the preheated oven on the middle shelf for about 15 minutes until golden brown. When pressed with your finger, the omelette gives way elastically, but hardly crunches anymore.
7. Meanwhile, bring the raspberries and sugar (possibly less depending on the sweetness of the raspberries) to the boil in a roasting pan/casserole dish over medium heat, stir gently with a tablespoon until the berries begin to break down, then set aside. Never add water!8. Beat the cream until stiff, do not sweeten. Prepare plates and icing sugar. If necessary, invite guests to the table.9. Divide the omelet onto the plates while still hot. Add hot raspberries and a generous dumpling of cream on top. Add sugar and enjoy immediately. Tips: Under no circumstances should more than 1 minute pass between taking it out of the oven and taking the first bite. Of course, you can also use fresh raspberries in season, but they are not a must because they are boiled anyway. Every year I freeze kilos of ripe raspberries for winter/spring. Variations: When in season, use a generous amount of fresh wild strawberries (briefly marinated with a little powdered sugar so that they absorb liquid) instead of hot raspberries. Ms. Stöger also recommended hot wild blueberries or cranberries. Jam is too sweet and too “dry”.
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