Hotel Gallhaus GmbH
Ideal for


Delicate pan-cooked milk mousse
Level of difficulty: medium
Preparation time: > 1 h
Ingredients 4 people

  • 25 g butter
  • ½ l milk
  • 2 dsp white corn flour
  • ½ dsp fine semolina
  • ½ tsp sugar
  • 1 pinch salt

  • 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

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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Fam. LechnerMuehlegg 1 - I-39030San Giovanni in Val Aurina
 +39 0474 652 151
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