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sauerkirsch-scheiterhaufen-dorfnerhof

Sour cherry Scheiterhaufen with white chocolate parfait

A recipe for a layered pudding with South Tyrolean cherries

Preparation

For the parfait: melt the chocolate over a water bath. Beat the eggs and sugar until frothy and mix with the melted chocolate. Flavor with Cointreau and fold the whipped cream into the mixture. Pour into suitable molds and freeze. For the “Scheiterhaufen”: beat the butter with the egg yolk and 40 g sugar until creamy. Soak the bread in the milk and add to the butter and egg yolk mixture together with the lemon peel. Beat the egg white with 30 g sugar until stiff and fold into the mixture together with the potato flour. Put some of the mixture in small buttered, floured molds, distribute cherries on the top and cover with the remaining mixture. Bake for about 15 minutes in an oven preheated to 170 °C (top and bottom heat). Arrange the “Scheiterhaufen” on the plates with the parfait. Garnish with cherries, apple slices and grated chocolate.

Beer recommendation
We recommend the variety Dunkler Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
Parfait
25 g white chocolate, melted
1 free range egg from South Tyrol
15 g sugar
100 ml cream
Cointreau

Sour cherry Scheiterhaufen
40 g South Tyrolean sour cherries, stones removed
20 g butter
1 egg yolk
35 g sugar
40 g stale white bread, cut into small cubes
¼ lemon, peel grated
15 ml milk from South Tyrol
1 egg white
5 g potato flour

Other
8 South Tyrolean cherries
Apple, cut into thin slices
Dark chocolate, grated
Parfait
50 g white chocolate, melted
2 free range eggs from South Tyrol
30 g sugar
200 ml cream
Cointreau

Sour cherry Scheiterhaufen
80 g South Tyrolean sour cherries, stones removed
40 g butter
2 egg yolks
70 g sugar
80 g stale white bread, cut into small cubes
½ lemon, peel grated
30 ml milk from South Tyrol
2 egg whites
10 g potato flour

Other
16 South Tyrolean cherries
Apple, cut into thin slices
Dark chocolate, grated
Parfait
100 g white chocolate, melted
4 free range eggs from South Tyrol
60 g sugar
400 ml cream
Cointreau

Sour cherry Scheiterhaufen
160 g South Tyrolean sour cherries, stones removed
80 g butter
4 egg yolks
140 g sugar
160 g stale white bread, cut into small cubes
1 lemon, peel grated
60 ml milk from South Tyrol
4 egg whites
20 g potato flour

Other
32 South Tyrolean cherries
Apple, cut into thin slices
Dark chocolate, grated
dorfner
This recipe comes from
Dalvai-Vescoli family
Casignano 5, 39040 Casignano/Montagna