Goat-curd Schmarrn with cranberries and ginger & Jerusalem artichoke syrup


Beat two eggs and two egg yolks with 80g birch sugar until creamy, then stir in the curd and flour. Beat the two egg whites with the remaining sugar and stir in the cranberries. Cook on the Tepan on a medium heat on both sides until golden brown. Stir together the curd and the vanilla essence until smooth. Spread over the Schmarrn and tear the Schmarrn into pieces. Serve with the Sunroot Jerusalem artichoke and ginger syrup and fresh berries.

  • 4 eggs
  • 120g birch sugar
  • 140g goat-curd
  • 80g spelt flour
  • 4 tbsp goji cranberries, dried
  • Sunroot ginger & Jerusalem artichoke syrup
  • 200g goat-curd
  • 1 vanilla pod
  • 200g fresh berries (blueberries, raspberries, gooseberries)
  • Jerusalem artichoke and ginger syrup from Sunroot to serve

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