Ingredients
Kaiser Base
- 4 large egg yolks
- 6 Tablespoons sugar, divided
- 1 container (8 ounces) crème fraiche (1 cup)
- 2 Tablespoons dark rum
- 2 Tablespoons California flame raisins, plumped
- 1/4 Cup flour
Procedure
Kaiser Base
Can be prepared up to 1 day in advance. In mixer bowl fitted with wire whisk, combine egg yolks and sugar. Mix on medium speed until pale yellow. Add crème fraiche and rum; continue to mix until smooth. Drain and toss raisins with flour and fold into egg mixture.
Strawberry Sauce
- 1/2 Pound fresh strawberries, hulled
- 3 Tablespoons sugar
- 1/2 whole star anise
- 2 Teaspoons orange zest
- Juice of 1/2 orange (about 1/4 cup)
- 1/4 Cup dry white wine
- 1 Tablespoon fresh lemon juice
Strawberry Sauce
Can be prepared up to 3 days in advance. Combine all ingredients in medium saucepan; bring to boil and cook for 5 minutes. Remove mixture from heat and cover with plastic wrap. Allow to stand for 10 minutes. Transfer to blender and process until smooth. Strain through fine-mesh strainer into container; store in refrigerator until ready to use.
To Assemble
Preheat oven to 425°F.
Meringue
- 3 egg whites
- 3 Tablespoons sugar
- Soft unsalted butter; for brushing
- Sugar; for coating pans
- 1 pound fresh strawberries; hulled and halved
- Powdered sugar; for garnish
Brush four 6-inch sautépans with butter and sprinkle with sugar. In a separate mixing bowl, whisk egg whites to soft peaks. Add 3 tablespoons sugar and continue to whip until stiff, but not dry. Fold into the Kaiser Base. Spoon into pans. Bake at 425°F for 12 minutes.
To Serve
In a medium saucepan, reheat Strawberry Sauce. Add reserved fresh strawberries and toss until well coated. Divide among 8 individual plates. Remove Kaiser Base from oven; immediately, divide evenly and scoop on top. Dust with a little powdered sugar and serve.