First cover a large flat plate with cling film so that the dumplings don’t stick to the plate later.
Now separate the eggs and set the egg yolks aside for the sauce. Cut the vanilla beans lengthwise.
Next, bring the milk to the boil with 30 g of granulated sugar, vanilla pods and salt and immediately remove from the heat. Then beat the egg whites with the powdered sugar and vanilla sugar until creamy, while stirring in the lemon juice.
Now use a large spoon to cut out 6 equally sized dumplings from the snow and place them in the hot milk and let them steep for about 2 minutes, turn them over and let them steep for another 2 – 3 minutes.
Now lift the dumplings out of the milk, drain well and place on the plate with the cling film.
Now remove the vanilla pods from the milk and mix the egg yolks with the remaining granulated sugar (30 g). Bring the milk to the boil and pour in the egg yolk mixture while stirring.
Continue stirring the egg milk over low heat until the mixture thickens until creamy.
Finally, spread the vanilla sauce on plates, place the dumplings in them, garnish with chocolate shavings and serve
ADVERTISEMENT
