Roschdische Ridder with vanilla sauce and plums

Ingredients for 5 servings:

• 5 milk rolls
• 1 liter of milk, 3.5%
• 2 packets of vanilla sugar
• 1 pack of breadcrumbs
• 4 egg yolks
• 200 g sugar
• 50 ml water
• 400 ml red wine
• 1 kg plum(s)
• 1 tsp cornstarch
• 2 tbsp cherry brandy
• 1 liter of milk, 3.5%
• 100 g sugar
• 30 g cornstarch
• 4 egg yolks
• 2 vanilla pods

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

from the show “The Perfect Dinner” on VOX from 05.02.2025

Soak the milk rolls in the milk with vanilla sugar for one hour. Then squeeze out the excess water. Dip the milk rolls in the beaten egg yolk, coat in breadcrumbs, and fry in sunflower oil over medium heat until golden brown on both sides. For the plum compote, caramelize the sugar with 50 ml of water in a saucepan. Deglaze with red wine and bring to a boil. Pit and quarter the plums, add them to the pan, and simmer for about 15 minutes. Mix the cornstarch with the kirsch until smooth and stir in. Simmer over low heat for another five minutes, then let cool. For the vanilla sauce, bring the milk to a boil in a saucepan. Split the vanilla pods lengthwise, scrape out the seeds, and add them to the milk along with the pods. Whisk in the sugar, cornstarch, and egg yolk. Bring back to a boil, stirring constantly, until the sauce thickens slightly. Discard the vanilla pods. Serve the fried milk rolls with warm or cooled plum compote and freshly prepared vanilla sauce. Patrick prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 in the Palatinate region on Wednesday, February 5, 2025.