Dutch baby with cherry compote
Ingredients for 4 people
Ingredients · Servings 4
- 3 eggs
- 150 ml whole milk
- 25 g butter (unsalted)
- 1 tbsp sugar
- 100 g flour
- 1.5 tsp vanilla extract
- 30 g sliced almonds
- 1 sprig of basil
- 250 g cherries (frozen)
- 50 g blueberries (fresh)
- 4 tablespoons amarene cherries
- 100 gr mascarpone
- 2 tablespoons full-fat yogurt
- 2 el maple syrup
- 2 tbsp balsamic vinegar
Method · 45 min
- Start with the cherry compote. Put the cherries, maple syrup, and 1 tablespoon of balsamic vinegar in a saucepan and let the cherries simmer over low heat for about 10 minutes until they turn into a compote.
- Toast the flaked almonds in a dry frying pan until golden brown. Remove from the pan and set aside.
- Mix the mascarpone, yogurt, and the remaining balsamic vinegar and refrigerate until ready to use.
- Preheat the oven to 200 degrees (fan-assisted) and place the pan in the oven immediately.
- Then start with the batter. Beat the eggs and granulated sugar with an electric mixer until light and frothy.
- Whisk in the milk, flour, vanilla extract, and a pinch of salt, and continue whisking until a smooth, thin batter forms.
- Remove the pan from the oven. Put the butter in the pan and swirl it around until it melts. Then quickly pour the batter into the pan, mix in 2 tablespoons of cherry compote, and place the pan back in the oven.
- Bake the batter for 18-20 minutes, until the Dutch baby is nicely risen and golden brown.
- Serve in the pan or remove the Dutch baby from the pan and place on a large plate. Garnish with a few generous spoonfuls of cherry compote, a large serving spoon of the mascarpone cream, amarene cherries, blueberries, toasted almond flakes, and a few basil leaves.
persons
- Start with the cherry compote. Put the cherries, maple syrup, and 1 tablespoon of balsamic vinegar in a saucepan and let the cherries simmer over low heat for about 10 minutes until they turn into a compote.
- Toast the flaked almonds in a dry frying pan until golden brown. Remove from the pan and set aside.
- Mix the mascarpone, yogurt, and the remaining balsamic vinegar and refrigerate until ready to use.
- Preheat the oven to 200 degrees (fan-assisted) and place the pan in the oven immediately.
- Then start with the batter. Beat the eggs and granulated sugar with an electric mixer until light and frothy.
- Whisk in the milk, flour, vanilla extract, and a pinch of salt, and continue whisking until a smooth, thin batter forms.
- Remove the pan from the oven. Put the butter in the pan and swirl it around until it melts. Then quickly pour the batter into the pan, mix in 2 tablespoons of cherry compote, and place the pan back in the oven.
- Bake the batter for 18-20 minutes, until the Dutch baby is nicely risen and golden brown.
- Serve in the pan or remove the Dutch baby from the pan and place on a large plate. Garnish with a few generous spoonfuls of cherry compote, a large serving spoon of the mascarpone cream, amarene cherries, blueberries, toasted almond flakes, and a few basil leaves.
