Apple Soup with Pudding Sticks
- For the pudding sticks
- 200 milliliters milk
- 200 milliliters Whipped cream
- 1 Vanilla bean
- 50 grams sugar
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 egg
- 50 grams breadcrumbs
- neutral vegetable oil (for frying)
- powdered sugar (for dusting)
For the pudding sticks: Preheat oven for pudding to 140°C (approximately 285°F).
Boil milk with cream and halved vanilla pod. Beat egg yolks with sugar until creamy, but not foamy. Stir in 1 tablespoon cornstarch. Gradually add hot vanilla milk into egg yolk mixture. Pour through a sieve into a rectangular pan about 8 x 20 cm (approximately 3 x 8 inches). Place pan in a roasting pan or baking dish and pour enough hot water that the pan is about 2/3 in the water. Bake in preheated oven for about 1 hour (can also cook 10-15 minutes longer if necessary).
Remove pudding from the water bath, let cool and chill in refrigerator at least 3 hours.
For the soup: Peel apples, quarter and remove core. Cut quarters into pieces. Boil with powdered sugar, 150 ml (approximately 5 ounces) water and lemon juice. Simmer for about 10 minutes until apples are soft, then puree and strain through a sieve. Let cool and refrigerate for at least 1 hour.
Remove pudding from pan (soak pan briefly in hot water if needed) and place into freezer for about 10 minutes. Sprinkle with remaining cornstarch, dip into beaten egg and then dip into breadcrumbs. Fry quickly in hot oil at 175°C (approximately 345°F) until golden brown.
Pour sparkling wine into soup and transfer to plates. Sprinkle pudding with powdered sugar, cut into slices and arrange on the soup.
Garnish with mint, if desired, and serve.