Semolina Noodles in Mulled Wine




Rating: 3.62 / 5.00 (79 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the semolina noodles:











For the mulled wine brew:










For the beechnut brittle ice cream:







Instructions:

For semolina noodles in mulled wine, bring milk, whipping cream, butter and flavorings to a boil, add semolina and boil down until the mixture separates from the pot. Allow to cool briefly and while still lukewarm, incorporate eggs and yolks. Let the mixture rise, form Schupfnudeln, roll in breadcrumbs and bake in fat until golden brown, sprinkle with cinnamon sugar while still lukewarm.PREPARATION FOR THE BUCHECKERN CROCKANT ICE: Boil milk with honey and sugar. Stir in the egg yolks and strain to a rose, pour through a sieve and add the oil while still lukewarm. Then freeze. Stir in cooked, roasted and caramelized beech nuts.This recipe was provided by: Alfred Millerwww.wirtshaus-schoeneck.comNähere For info on beech seed oil, visit: www.die-feinsten-essenzen.com

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