Dumplings From Beaten Egg Whites with Egg Liqueur Cream

For the dumplings made from beaten egg whites with egg liqueur cream, separate the eggs. Beat the beaten egg whites together with the powdered sugar until stiff. Heat water in a pot. Form dumplings from the very stiff beaten egg whites and cook in boiling water.

Dissolve the cornflour in a little cold milk by stirring. Boil the rest of the milk with whipped cream, sugar, one pkg. vanilla sugar and salt.

Stir in the cornflour-milk mixture and bring to the boil again. Remove from heat and add yolks, stirring constantly. Stir in eggnog and vanilla sugar to taste.

Arrange cream in a cup or soup plate and place gnocchi of beaten egg whites on top.

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