Filled Pot Nougat Dumplings with Caramelized Apples on Vanilla Ice Cream

curd noodles

1. Pot dumplings with fruit filling, e.g. with plums or apricots, are perhaps better known than Richard Kerscher’s variant with nougat filling, but these dumplings are a little sweeter and at least as tasty.
2. Beat the butter, powdered sugar and egg yolks until frothy. Squeeze the low-fat quark to approx. 400 g in a cloth and fold into the butter mixture. Gradually add the toasted bread cubes, lemon peel, the scraped pulp of the valilla pod, vanilla sugar and durum wheat semolina. Let the curd mixture rest for approx. 1 hour.
3. Carefully melt the nougat in a water bath over low heat. Fold in the chopped, roasted almonds and put everything in the fridge. Cut out the cold nougat mixture into balls. Form dumplings from the curd mixture and fill with the nougat balls.
4. Bring the dumpling stock to the boil with the specified ingredients. Add the dumplings and let stand for 12 minutes. Remove the dumplings from the stock and drain. Lightly toast the ground almonds and breadcrumbs in butter, mix sparingly with the cinnamon and sugar – turn the dumplings in it.

Vanilla ice cream

1. Beat the egg yolks and sugar with the hand mixer until frothy. Scrape out the vanilla pod and bring to the boil with the milk, froth up with the hand blender. Pour the egg yolk mixture into the milk and peel it off to the rose. Add the cold cream to the egg yolk and milk mixture, stir in and strain immediately into a bowl. Put all of the mixture in the ice cream maker. Ice making time varies depending on the ice machine.

Caramelized apples

1. Peel the apples and cut out the core and cut into wedges. Soak in the juice of a squeezed lemon. Caramelize sugar in a pan, when the sugar is foaming, deglaze with apple juice and stir until the sugar has dissolved. Now add white wine, bring to the boil, add sliced ​​apples and cook until al dente. – Tie lightly with mixed starch. (Normally ready, but a little apple schnapps also helps).