For the snow dumplings, whip the egg whites, gradually add the sugar and mix until a firm, shiny mass is formed.
Bring 600 ml of milk to the boil in a wide saucepan with the vanilla pod, scrape out the pulp beforehand and add to the milk. Turn off the heat and cut out six dumplings with a large tablespoon in the milk that is no longer boiling.
Put them into the milk, let them steep for two minutes, turn them over carefully and let them steep for another two minutes. Lift out of the milk and drain on several layers of kitchen paper.
For the cream, boil 500 ml of milk. Use the boiled milk for this, but pour it through a sieve first. Stir cornstarch with sugar and a little of the milk.
Stir into the boiling milk, simmer for one or two minutes, let cool completely. Pass through a fine sieve, gradually stir in the whipped cream.