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melchermuas-thurnerhof

Melchermuas

Delicate pan-cooked milk mousse

Preparation

Melt the butter in an iron pan, add the milk and stir in the corn flour, semolina, sugar and salt using a whisk. Bring to the boil, stirring constantly. Simmer for about 20-30 minutes over a medium heat; stop stirring to allow a crust (known as the Scharren, Schoor or Raschp’n) to form. Allow to cool slightly. Heat the butter until brown and pour it over the milk mousse. Sprinkle with cinnamon and sugar and serve in the pan.
Tip: traditionally, everyone eats the milk mousse together from the same pan.

Beer recommendation
We recommend the variety Dunkler Bock

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
25 g butter
½ l milk
2 dsp white corn flour
½ dsp fine semolina
½ tsp sugar
1 pinch salt

Other
A little butter
Cinnamon
Sugar
50 g butter
1 l milk
4 dsp white corn flour
1 dsp fine semolina
1 tsp sugar
1 pinch salt

Other
A little butter
Cinnamon
Sugar
100 g butter
2 l milk
8 dsp white corn flour
2 dsp fine semolina
2 tsp sugar
1 pinch salt

Other
A little butter
Cinnamon
Sugar
thurnerhof
This recipe comes from
Tammerle family
Via Verdines 26, 39017 Scena Via Verdines 26, 39017 Scena