Recipe of the week: Carinthian blueberry ‘datschi’ with vanilla-thyme foam

Carinthian blueberry ‘datschi’ is inspired by local and seasonal ingredients of the Carinthian mountain and lake area with its flora and fauna. It uses blueberries, a seasonal fruit. Furthermore it contains thyme, a herb which grows in Carinthia. The dish combines the tradition of Austrian flour based pastries and the Mediterranean influence of Carinthia – the north-west of Italy. The soft texture of the ‘datschi’ has a juicy and fruity touch of soft, melted blueberries. To round it off, the dish gets an unexpected finishing touch of thyme in the vanilla foam which supports the ‘datschi’ in its sweetness and vanilla taste. Serves 4 people. Ingredients The cakes 250 ml milk 2 eggs 50g sugar 1 pack baking powder 1 pack vanilla sugar Some salt Vanilla-thyme foam 500 ml milk 1 vanilla pod 1 sprig of thyme 150g sugar 1 pack vanilla sugar Potato starch for binding Datschi mixture 100g blueberries 50g sugar 1 teaspoon rum Directions To make the cakes, mix all ingredients with a whisk. Bake the cakes using a tsp of batter in a hot pan with oil. Divide the datschi mix during the baking process on the cakes and bake them until golden brown on both sides. For the vanilla-thyme foam, simmer the ingredients for about 15 minutes. Afterwards, remove vanilla-pod and thyme sprig. Bind with potato starch and add extra sugar if necessary. Serve the blueberry ‘datschi’ next to the vanilla-thyme foam and add some icing sugar to finish the presentation. Thank you to Hans Peter Haider, Head Chef at hotel12 for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.