100 g sour cream
1/16 l cream
1 egg
8 tbsp Spitz Inländer Rum
40 g icing sugar
Pinch of salt
250 g flour
1 egg for glazing
Fat for deep-frying
1/4 l red wine
Pinch of cinnamon
Pinch of ground cloves
Juice of an orange
2 egg yolks
4 limes

Jam Turnovers

on a rum punch sabayon

  1. For the dough, mix the sour cream with the cream, egg, Spitz Inländer Rum, 10 g icing sugar, salt and flour in a bowl. Leave to rest for an hour.
  2. Roll out to 1/2 cm thick, cut into 10 x 10 cm squares and then cut through each square diagonally. Lightly beat the egg with a fork and brush the turnovers. Heat the oil to around 180 ˚C and deep-fry the turnovers. Leave to drain on paper towel.
  3. For the Spitz Inländer Rum punch sabayon, beat the red wine, Spitz Inländer Rum, orange juice, the remaining icing sugar, cinnamon, cloves and two egg yolks in a bowl over a pan of simmering water until warm and creamy.
  4. Divide the sabayon between the plates, pour into a hollowed-out lime and arrange the turnovers on the plate with a generous dusting of icing sugar.

Tip! Clarified butter is best for deep-frying the turnovers.