For the apple dumplings, beat the soft egg, butter and curd until thick and creamy. Season with vanilla sugar, salt and cinnamon.
Remove the crusts from the bread and cut into small cubes. Fold flour, bread and sour cream into the curd cream. Grate the apple into it. Mix everything quickly so that the apple does not turn brown. Refrigerate the mixture for about 1 hour.
Chop the nuts. Bring the apple juice to the boil in a wide pan. Make dumplings from the apple mixture. Soak them in the apple juice for about 10 minutes, but do not let them boil.
Beat the cinnamon, milk, egg yolks and sugar in a bowl over a steaming bain-marie until creamy and thick.
Arrange the cinnamon sauce on plates. Lift the gagarten apple dumplings out of the apple juice and roll them in the chopped nuts. Offer them on the cinnamon mousse. Serve the apple dumplings decorated with mint and powdered sugar.
Preparation Tip:
Apple gnocchi also taste good with apple or elder mousse!
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