Dumplings, roasters and homemade vanilla ice cream

Ingredients for 5 servings:

• 500 g toast bread
• 3 small eggs
• 1 egg yolk
• 100 g sugar
• 250 g quark (quark), possibly 1 tbsp more
• 1 cinnamon stick(s)
• 1 organic lemon(s)
• some sugar for the cooking water
• 100 g sugar for rolling
• 1 tbsp cinnamon powder for rolling
• 400 g plums or other fruits, e.g. apricots
• 150 ml red wine
• 85 g sugar
• 2 tbsp lemon juice
• 3 tsp cornstarch, mixed with a little water
• 4 pinches of cinnamon powder
• 300 ml cream
• 300 ml milk
• 3 vanilla pods
• 3 egg yolks
• 110 g sugar
• Mint for garnishing
• Fruits for garnishing

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 2 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 15.09.22

Prepare the vanilla ice cream the day before. Bring the cream and milk to a simmer, then split the vanilla pods, scrape out the seeds, and add them to the milk. Add the empty vanilla pods. Let the milk and cream mixture simmer gently for 20 minutes, stirring frequently to prevent burning. After 20 minutes, let the mixture cool slightly for 5 minutes. Now put the egg yolks and sugar in a bowl and beat with a hand mixer until frothy. Combine the egg-sugar mixture with the vanilla milk in a bowl over a hot, but not too hot, water bath. Pour a little vanilla milk into the egg-sugar mixture every now and then until frothy. This can take up to 10 minutes. Then let the mixture cool completely and then place it in the ice cream maker or freezer for 45 minutes. To make the curd dumplings, first remove the crust from the toast. Now finely grate or blend the toast without the crust. The mixture should be free of any large lumps. Mix the curd cheese, eggs, and sugar until smooth. Add the zest of one organic lemon to the mixture. Then mix the chopped toast and the quark mixture. Now put a large pot of water on the stovetop. Add two cinnamon sticks and the two ends of a lemon, and add sugar. When the water boils, you can start shaping the dumplings. To do this, use two tablespoons to take a small portion of the mixture and form dumplings. Now fish the lemon out of the water. Place the dumplings in the gently boiling water for a few minutes until they float to the surface. Then remove the dumplings from the water and add a little of the cooking water to prevent them from drying out. Mix 100g of sugar and 2 tablespoons of cinnamon in a mold. Later that evening, remove the finished dumplings from the water and microwave them for 3 minutes at 600 watts. Then simply roll the dumplings in the cinnamon-sugar mixture. For the plum compote, combine sugar, lemon juice, red wine, and cinnamon. Pit and halve the plums, add them, bring to a boil, and simmer until softened. Laurenz prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 from Passau – on Thursday, September 15, 2022.