Menu

Products

BORA EXPERIENCE

Company

Service

Order catalogue

Your details

Order the exclusive BORA Magazine free of charge with information about our cooking systems and exciting stories from the world of BORA.
Please note: fields indicated with an * are mandatory.
BORA EXPERIENCE

BORA EXPERIENCE

Products

Products

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

Preparation

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.

_K_10_10_Sagan_Ziegen-Topfenschmarrn_Druck.jpg

Ingredients

  • 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

Send shopping list

Share

Cooking
Popup Picture
Check out the products for yourself at our retailers
Find a retailer

Cookies for analysing website access / marketing measures.

By continuing to use the website, you agree to the use of these cookies. Information on cookies and your opt-out option.