John Myers
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Joe’s Nocken with Sugar-cinnamon Coats on Zabaione Mirror with Shot
The perfect joe’s nocken with sugar-cinnamon coats on zabaione mirror with shot recipe with a picture and simple step-by-step instructions.
Cam:
- 250 g Quark
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 3 tbsp Flour
- 3 tbsp Semolina
- 3 packet Vanilla sugar
Sugar and cinnamon coats:
- 200 g Butter
- 200 g Mutschelmehl
- 3 tbsp Sugar
- 3 packet Vanilla sugar
- 1,5 tsp Cinnamon
- 1 Pc. Orange zest
Pirate Plum:
- 300 g Plums
- 100 g Sugar
- 2 Pc. Cinnamon sticks
- 1 Msp Ground cloves
- 2 cl Rum
- 1 tsp Powder gelatin
Zabaglione:
- 4 Pc. Egg yolk
- 50 g Sugar
- 1 packet Vanilla sugar
- 75 ml Apple juice
- 2 cl Plum brandy
Cam:
- Put everything except a packet of vanilla sugar in a bowl and mix well with the mixer. Shape the dumplings with 2 spoons and add to the boiling water with the rest of the vanilla sugar. The cams are ready when they show up.
Sugar and cinnamon coats:
- Melt the butter in a pan. Then put the Mutschel flour on the butter and mix carefully. Stir until the mutschel flour turns a nice golden brown color. Now put in a bowl and let cool down. When it’s cool, add the sugar, vanilla sugar, cinnamon and the zest of the orange and mix well.
Pirate Plum:
- Core the plums and cut into wedges. Caramelize the sugar until light brown and add the plum pieces, cinnamon and cloves and slowly reduce. Add the rum and flambé briefly.
- Remove half of the plums and set aside, puree the rest. Fold in the gelatine, add the plum pieces and chill.
Zabaglione:
- Put everything except the schnapps in a bowl and whip over the hot water bath. Only when it is really thick and creamy, flavor it with the plum brandy.
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