Carthusian dumplings with Franconian wine foam sauce

Ingredients for 4 servings:

• 6 rolls, from the day before
• 2 eggs, separated
• 500 ml milk
• 30 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• breadcrumbs
• Clarified butter, for frying
• Sugar
• Cinnamon
• 3 eggs
• 250 ml wine (Franconian wine), semi-dry
• 1 tsp cornstarch
• 1 tbsp sugar
• ½ lemon(s), juice
• 4 eggs
• 100 g sugar
• 250 ml wine (Franconian wine), sweet
• ½ lemon(s), the juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Scrape the tough crusts off the rolls and quarter them. Beat the egg whites until stiff. Whisk the two egg yolks with the milk, sugar, vanilla sugar, and a pinch of salt, then soak the rolls in the egg whites. Squeeze the dough out of the roll halves, coat them first in the egg whites and then in the previously grated breadcrumbs. Fry in plenty of hot lard until golden brown. Then roll in the sugar and cinnamon mixture. Arrange on a warmed platter and serve with the prepared wine foam sauce. Wine Foam Sauce – Version 1: Separate the eggs. Whisk together the egg yolks, white wine, cornstarch, sugar, and lemon juice in a saucepan. Bring the mixture to a boil briefly over medium heat, whisking continuously. Remove the pan from the heat, pour the sauce into a bowl, and whisk in a cold water bath until frothy. Wine Foam Sauce – Version 2: Place 3 egg yolks and 1 whole egg in a saucepan with the sugar and wine. Whisk over medium heat until the mixture rises. Beat the remaining 3 egg whites until stiff peaks form. Let the wine foam cool slightly, then fold in the egg whites. Tip: Instead of separating the eggs for the Carthusian dumplings, simply use the whole eggs as a soaking mixture for the rolls. Then, of course, simply coat them in breadcrumbs.