Serves 4
For the Apple Sumpling
- 2 Apple
- 1/2 Juice of lemon
- 120 g chopped white chocolate
- 3 Tramezzini
- 1 - 2 chopped hazelnuts
- cinnamon-sugar-mixture
- eggs
- flour
- breadcrumbs
- oil
For the white chocolate:
- 40 g butter
- 100 g white chocolate
- 1 spoon brown sugar
- 200 ml cream
For the Garnish:
- powdered sugar
- mint sprigs
For the Apple–Nut Dumplings:
First, peel the apples and grate them into a bowl using a box grater. Then immediately add some lemon juice to prevent the apples from turning brown. Add the chopped hazelnuts and the chopped white chocolate. Cut the Tramezzini (white sandwich bread) into small cubes and add them as well. Now mix the mixture well and form small dumplings (Ø 4 cm) with your hands.
Next, coat the dumplings by first rolling them in flour, then dipping them in the beaten eggs, and finally covering them with breadcrumbs. Fry the dumplings in hot oil in a pot until golden brown. Once they have reached a golden brown color, remove them with a slotted spoon and roll them immediately in a cinnamon-sugar mixture.
For the White Chocolate Sauce:
Melt the butter in a saucepan and let it brown lightly. Then add the granulated sugar, stir well, and allow the mixture to caramelize slightly. Next, pour in the cream and let the sauce simmer while stirring constantly. Finally, add the chopped white chocolate and let it melt in the cream sauce.
To Finish:
Pour the chocolate sauce into a deep plate and place two apple–nut dumplings in it. Garnish the dessert with powdered sugar and mint sprigs.
© Tina Marcelli