Jellied quince soup with Carthusian dumplings

Ingredients for 4 servings:

• 1 kg quince(s)
• 100 g sugar
• 3 sheets of gelatin
• 125 ml champagne
• 2 apples, sour
• 100 ml dry white wine
• ½ cinnamon stick(s)
• 10 g vanilla sugar
• 3 rolls, stale
• 300 ml milk
• 120 g sugar
• 1 stalk(s) vanilla
• 2 eggs
• 100 g breadcrumbs
• 100 g butter
• 100 g sugar
• 1 tsp cinnamon powder

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 10 minutes

Clean the quinces. Sprinkle the flesh with sugar, add the wine, heat, bring to a boil a few times, and simmer on low heat for one hour. Strain through a sieve. Heat the liquid again, but do not bring to a boil. Dissolve the soaked gelatin in it and let it cool. When the liquid begins to gel, add the champagne and refrigerate. Peel the apples and cut them into small balls. Heat them in the wine with the vanilla sugar and cinnamon stick and let it steep on low heat for six minutes. Let it cool in the cooking liquid. For the Carthusian dumplings, grate the crusts off the rolls. Mix the grated crusts with the breadcrumbs. Heat the milk with 120g of sugar and the scraped vanilla pod until the sugar has completely dissolved. Pour over the rolls and let it steep for six minutes. Cut the rolls into sixths and squeeze out some of the excess water. They should no longer be dripping wet, but still have a good amount of moisture. Roll in the beaten eggs, then in the breading mixture. Press the crumbs down slightly. Fry in hot butter until golden brown on all sides. Mix the sugar and cinnamon and sprinkle over the dumplings. To serve, pour the jellied, cold soup with the apple balls into deep bowls. Place the warm Carthusian dumplings on top. If desired, serve with a scoop of vanilla ice cream.