Cooking time: 30 min.
Servings: 4

INGREDIENTS

Chicken egg 3 pcs
Milk 200 ml
Wheat flour 100 g
Sugar 30 g
Rice 1 sachet
Butter 1 tbsp.
Salt 1 pinch
Strawberry puree 70 g
Powdered sugar 25 g
Wine white semi-sweet 25 ml

HOW TO COOK

Boil rice in water for 15 minutes. Remove the cooked rice from the water, let the water drain and release the rice from the bag.

Separate the yolk from the protein. Whip the yolks together with the sugar. For sweet lovers, you can add a little more sugar.

Pour milk into the yolks, add salt, slightly cooled rice. Mix. Gradually add all the flour, mix so that there are no lumps. The mass will turn out to be quite thick, but do not worry when we add the proteins, the mass will become as it should be.

Beat egg whites into a fluffy foam using a mixer.

In small portions, add whipped proteins to the yolk-flour mass and mix gently.

Heat up the pan along with the butter. Pour all the resulting mass on it and fry until golden brown for 3 minutes on one side.

Then, with a spatula for turning over, divide the Imperial omelette crosswise into 4 parts. Flip each side and fry again until golden brown. Remove from heat and cut into desired size pieces.

For the sauce, blitz the strawberry puree with an immersion blender, add the icing sugar and wine, and blitz again. Serve the kaisermarrn with the sauce, you can also top it with creamy ice cream