Carthusian Dumplings with Wine Foam Sauce

For the Carthusian dumplings with creamy wine sauce, first dice the bread.

Mix the warm milk, cinnamon and vanilla sugar and pour over the bread cubes, mix well and let stand covered for about 15 minutes.

Then form small dumplings from the mixture with moistened hands and roll in breadcrumbs. Fry the dumplings in fat and then roll them in a cinnamon-sugar mixture.

For the wine foam sauce, boil the wine in a pot. In the meantime, beat the egg yolks and sugar until creamy, then add the wine to the egg mixture. Whip the mixture again with a hand mixer until creamy.

Arrange the Carthusian dumplings on plates and garnish with the wine mousse.

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