Carthusian Loins with Red Wine Foam

Slit the vanilla bean lengthwise and scrape out the pulp.

Put the pod aside. Boil milk, whipping cream, 30 g sugar and vanilla pulp and cool. Mix the egg yolks in the cream milk, season with the orange liqueur and pour into a shallow work bowl. Grate the crust of the bread rolls on the fine side of a household grater, set crumbs aside. Cut rolls in half and soak in creamed milk for about 20 min, turning a few times to the other side. Mix cinnamon with remaining sugar in a work bowl.

2. for the syrup, caramelize 20 g sugar until light brown, extinguish with 300 ml red wine and boil uncovered to 80-100 ml syrupy.

3. mix the remaining red wine in a whisking bowl with the remaining sugar, egg yolks as well as the vanilla pod (from the rolls).

Whip with a whisk in a hot water bath for 4-5 min until creamy. Keep warm in a lukewarm water bath.

Remove the rolls from the milk, drain lightly and coat all over with the crumbs.

Heat oil in a frying pan and fry the rolls over medium heat for 4-5 minutes until golden brown. Drain on kitchen roll, turn on the spot in the cinnamon sugar to the other side. Serve immediately with the red wine foam and syrup.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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