Ideal for
"Melchermuas"
Delicate pan-cooked milk mousseLevel of difficulty: medium
Preparation time: > 1 h
Preparation time: > 1 h
Ingredients 4 people
Other
Preparation
Melt the butter in an iron pan, add the milk and stir in the corn flour, semolina, sugar and salt using a whisk. Bring to the boil, stirring constantly. Simmer for about 20-30 minutes over a medium heat; stop stirring to allow a crust (known as the Scharren, Schoor or Raschp’n) to form. Allow to cool slightly. Heat the butter until brown and pour it over the milk mousse. Sprinkle with cinnamon and sugar and serve in the pan.
Tip: traditionally, everyone eats the milk mousse together from the same pan
- 25 g butter
- ½ l milk
- 2 dsp white corn flour
- ½ dsp fine semolina
- ½ tsp sugar
- 1 pinch salt
Other
- A little butter
- Cinnamon
- Sugar 50 g butter
- 1 l milk
- 4 dsp white corn flour
- 1 dsp fine semolina
- 1 tsp sugar
- 1 pinch salt
Preparation
Melt the butter in an iron pan, add the milk and stir in the corn flour, semolina, sugar and salt using a whisk. Bring to the boil, stirring constantly. Simmer for about 20-30 minutes over a medium heat; stop stirring to allow a crust (known as the Scharren, Schoor or Raschp’n) to form. Allow to cool slightly. Heat the butter until brown and pour it over the milk mousse. Sprinkle with cinnamon and sugar and serve in the pan.
Tip: traditionally, everyone eats the milk mousse together from the same pan
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