Vanilla Cream Fritters

Ingredients

• 0.5 l milk
• 1 vanilla bean (inner part)
• 2 egg yolks
• 2 egg whites
• 76 g sugar
• 50 g flour
• 1 pinch cinnamon
• 1 lemon (organic, zest)
• frying oil
• powdered sugar
• panko breadcrumbs
• strawberry or raspberry sauce (jar)
• mint (for garnish)

Instructions

1. 1.

   Beat egg yolks and sugar with a hand mixer for 5-7 minutes until very fluffy, then sift in flour. Mix milk with vanilla bean pulp, pour into the batter and whisk to a smooth dough. Let the dough rest for an hour, then strain through a sieve.

2. 2.

   Stir lemon zest and cinnamon into the strained dough. Transfer everything to a pot and simmer, stirring constantly so it doesn’t stick to the bottom.

3. 3.

   Cook until the vanilla custard thickens to a dense consistency. Spread onto a greased baking sheet (1.5–2 cm thick).

4. 4.

   Let the custard cool for at least 2 hours; it will firm up. Cut into cubes. Whip egg whites into stiff peaks and dip the cubes in the meringue. Coat with panko breadcrumbs and deep‑fry in plenty of oil until golden brown. Drain on paper towels.

5. 5.

   Plate with fruit sauce, garnish with mint leaves, and dust with powdered sugar before serving.