Tobias Fritz is one of the highly qualified chefs onboard Evergreen Tours’ Emerald Waterways ships.
He is known for his impeccable palette and detail to attention to his food.
He has kindly shared with us one of his favourite dishes to make, which he learnt from his grandmother.
This sweet dish is created with cheese curd and is a family tradition.
Caramelised Topfenschmarrn with Zwetschkenröster (Caramelised Curd Pancake Pieces with Stewed Plums)
• 3 Eggs, separated
• 30g Walnuts
• 60g Apricots
• 200g Curd cheese (20% fat)
• 40g Plain flour
• 20g Wheat corn flour/starch
• 60g Caster sugar
• 1tsp Vanilla essence
• 30g Butter
• Salt to taste
Ingredients Stewed Plums:
• 300g Plums
• 150ml Red wine
• 100g Sugar
• 1 Tbsp Wheat Corn flour/starch
• 20g Vanilla Sugar
• Cinnamon powder if desired
Preheat oven to 200OC. Separate the eggs, chop the walnuts and cut theapricots into small dices.
Mix the curd cheese together with egg yolk, flour, starch, half the sugar (30g), vanilla and a pinch of salt.
Stir in chopped walnuts and apricots. Whisk the egg white stiff and gently fold into the curd cheese mixture.
Melt butter and grease base of an ovenproof skillet.
Pour the mixture into the pan then into preheated oven and bake for 8 to 10 minutes or until the dough has a nice brown colour.
Remove the pan from the oven and cut the Schmarrn into large cubes.
Sprinkle with remaining sugar.
Wash the plums, cut in half and remove the stone.
Mix the plums together with red wine and sugar into a pot and let it simmer 10 – 15 minutes.
Thicken liquid with starch.
Season it with vanilla sugar and cinnamon.
Arrange the Schmarrn on warmed plates, sprinkle it with icing sugar and serve it with stewed plums.
Decorate it with fresh mint.
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