Kartäuser Klösse mit Weinsosse is a sweet Franconian dish I love and cherish. My mother wrote down this recipe when I left home and started a new life
This must be one of the only times a kid can consume alcohol in Germany. The sauce is made with eggs and dry white wine.
Volkach Wine Country
Kartäuser Klösse mit Weinsosse
German - Franconia
A dish from my childhood growing up in the Franconia area of Germany. The sauce is made with eggs and dry white wine.
6 to 8 stale rolls
2 cups milk
1/3rd cup sugar
1 tsp vanilla extract
Zest of half of lemon
Fine bread crumbs
Vegetable oil and butter for frying
Sugar and Cinnamon
2 cups dry white wine, if possible Franconian
3 egg yolk
½ cup sugar
Scrape the hard rind off the rolls, then cut them in half.
Separate eggs from the yolk. Mix egg yolk, sugar, vanilla extract and lemon zest in a bowl, soak the scraped rolls in it.
Shake off liquid, then turn in beaten egg white and bread crumbs.
Fry in oil or (clarified) butter until golden brown, then turn in sugar and cinnamon.
Place a bowl in a hot water bath, pour in the wine and warm up.
Then add the egg yolk and sugar and stir until creamy for 4 to 5 minutes.
Next step place the bowl in ice water and beat the mixture until it becomes frothy for 3 to 4 minutes, and until cooled off
Chill wine sauce in the refrigerator
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