Apple dumplings with cinnamon foam

Ingredients for 4 servings:

• 60 g butter
• 350 g low-fat curd cheese
• 2 eggs
• 250 g white bread
• 150 g sour cream
• 80 g wholemeal flour
• 3 apples
• 1 vanilla pod(s), including the pulp
• 1 pinch of salt
• 1 pinch of cinnamon (generous)
• 250 ml apple juice
• 100 g hazelnuts
• 125 ml milk
• 50 g honey
• 3 egg yolks
• 1 stalk(s) cinnamon
• Lemon(s), peel thereof
• Vanilla pod(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cream the butter and quark until fluffy. Gradually stir in the eggs. Peel and coarsely grate the apples. Remove the crusts from the white bread and cut into small cubes. Combine the sour cream, flour, grated apples, salt, vanilla, cinnamon, and the quark mixture and mix until smooth. Let it rest in the refrigerator for 30 to 40 minutes. Then scoop out dumplings with a spoon, place them in the diluted, boiling apple juice, and let them stand for 10 to 12 minutes. Chop the hazelnuts and roll the cooked dumplings in the mixture. For the cinnamon foam, bring the milk to a boil with the cinnamon stick. Add the honey, grated lemon zest, vanilla, and egg yolks, and mix in a bowl over steam until fluffy.