With mom's smurf to the balcony: 'Here, mom, come up here'

Luka Jezeršek was impressed with the base of Gregor's dish: "I like the dish you put in front of us. The Šmorn is fluffy, light and nicely browned, with the sauce, it brings liquid inside, just like you put a mint candy and it really refreshes your mouth. Top." He was a little less convinced by the crumble. Although he praised the idea and execution, he felt that Gregor included too many different elements on the plate. "Crumble, great idea and execution, but it doesn't suit me in this story. Too much on one plate," he added.

Mojmir Šiftar had a similar experience. Gregor first took him back to his childhood with the šmorn and apples, and then the raspberries, chili, and turmeric reminded him of a period when he himself experimented a lot: "It took me many years to realize that less is more." Karim Merdjadi, however, experienced Gregor's dish a little differently. "My experience is different from theirs, because when I put everything on one spoon, I measured it out in my own way. I see very good combinations, you just have to put them together in the right way."

Despite some misgivings, the judges recognized enough good elements in Gregor's dish that the victory in the final duel went to him. Gregor thus earned a place in the balcony, and his first thoughts after the victory were directed to his mother, who he also looked up to when preparing the šmorn: "In the end, this victory came true for me. At that moment, my first thought was: 'Here, Mom, I'm up. I know you're proud of me because I made your šmorn. It was worth it. Thank you, Mom!'"

Would you like to try the šmorn that earned Gregor a place on the balcony? Check out his recipe below and make it at home.

Ingredients

- 4 eggs (separated into yolks and whites) - 200 ml sweet cream - 200 ml milk - 200 g type 0 or 00 flour - 2.5–3 tablespoons demerara sugar - 1 tablespoon honey - 1 teaspoon freshly grated ginger - 1 pinch of salt - 1 sachet of vanilla sugar (or seeds of 1/2 vanilla pod) - grated zest of 1/2 organic lemon - 20 g melted butter - 1 tablespoon butter for baking - 2 tablespoons rum for flambéing - powdered sugar for sprinkling - 1/2 teaspoon lemon juice (to stabilize the egg whites)

Separate the eggs. Beat the egg whites with lemon juice, a pinch of salt and 1 tablespoon of demerara sugar until stiff peaks form. Beat the egg yolks with vanilla, honey and the remaining sugar. Add the milk, heavy cream, flour, grated ginger, lemon zest and melted butter. Gently fold in the egg whites. The mixture should remain airy and silky.

Heat a pan with clarified butter and pour the mixture into it. Bake on the stove for 2–3 minutes until the underside is golden brown. Then transfer the pan to the oven, preheated to 180 C, and bake for 8–10 minutes until the schmorn rises like a soufflé. Remove the schmorn from the oven and tear it into pieces. Return it to the pan, sprinkle with a little sugar and flambé with rum. Leave to caramelize slightly.

5–10 g white cooking chocolate (grated after serving). Optional: a pinch of lemon zest or a drop of rum in the melted white chocolate for a chocolate accent on the edge of the plate.

Raspberry coulis

- 150 g raspberries (fresh or frozen) - 2 tablespoons demerara sugar - 1 teaspoon lemon juice - a pinch of chili - grated zest of 1/4 orange - 1/2 teaspoon honey

Add the raspberries, demerara sugar, lemon juice and a pinch of chilli to the pan. Cook for 3-4 minutes until the raspberries soften and release their juices. Add the orange zest in the last minute and stir gently. Remove from the heat, stir in the honey and strain through a sieve.

Golden almond crumble

- 50 g ground almonds - 30 g cold butter (cut into cubes) - 30 g demerara sugar - 30 g type 00 flour - 1/4 teaspoon turmeric powder

Preheat the oven to 180 C. Mix the almonds, flour, demerara sugar and turmeric. Add the cold butter and rub it into the crumbs with your fingers. Spread the mixture on a baking sheet and bake for 10 minutes until golden brown, crispy and fragrant.

Roasted apples with rum, honey and lemon.

- 2 apples (peeled and cut into 1.5–2 cm cubes) - 1 tablespoon butter - 1 tablespoon demerara sugar - 1 pinch cinnamon - 1 pinch nutmeg - 1 pinch chili powder - 1 tablespoon rum - 1/2 teaspoon honey - a few drops of lemon juice

Heat the butter in a pan and add the demerara sugar. Add the sliced ​​apples and fry for 2 minutes until they start to caramelise. Add the cinnamon, nutmeg and chilli and fry for another 1-2 minutes, then flambé with the rum. When the alcohol has evaporated, add the honey and stir. Just before serving, add a few drops of lemon juice for freshness.

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