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.

Carinthian-blueberry

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.

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Comments (6)

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  1. Mian says:

    Though this is not my area of expertise, but this seems like yummy! Got to try it! Thanks for informing and do keep sharing.

  2. How much baking powder and vanilla sugar are in ‘1 pack’? I’ve gots tubs of both in the cupboard! Would 1 tsp each be about right?

  3. @Stephanie Jane

    Dear Stephanie,

    1 tsp would be exactly the right amount… I wish you a lot of fun cooking the recipe!
    Enjoy and kind regards from the Austrian Alps.

    Head Chef Hans Peter from the hotel12 in Carinthia/Austria

  4. Great, thank you. It is market day here in Xabia today so we are setting off to search out blueberries!

  5. Jane Allan says:

    The ‘cakes’ seem to be more like omelettes – shouldn’t there be some flour in the recipe – in the photo they look like pancakes which would contain flour.

  6. @ Jane Allen
    Without the flour they are a little lighter – which makes it a perfect dessert. The eggs will keep the cakes togther! Enjoy!

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