Gingerbread Dumplings on Glazed Apple Slices with Cinnamon Ice Cream

A great cake recipe for any occasion:

For the cinnamon ice cream, bring whipping cream, milk and sugar to a boil once and simmer briefly over low heat. Add the cinnamon sticks and leave to infuse for about 2 hours. Remove the cinnamon sticks, let the mixture boil again and remove from the heat. Beat the egg yolks and eggs in a kettle and pour the boiled liquid through a sieve.

Stir everything on a hot water bath until the quantity becomes binding. Cool and freeze in an ice cream maker.

Just before solidifying, spread on a shallow mold and finally solidify.

For the gingerbread dumplings, beat butter and powdered sugar until creamy. Drain the low-fat curd, squeeze it out, add to the butter-sugar mixture form and beat with it. Gradually add egg and egg yolk. Gingerbread finely crumble and with salt, lemon zest, vanilla sugar, gingerbread spice and starch to the fat-egg mixture form. Cover and let cool for about 2 hours.

For the melting, finely crumble white bread. Melt butter in a hot frying pan. Add sugar and stir until frothy. Add crumbs and gingerbread spice and roast until golden. Add lemon and orange zest. Cook dumplings in lightly simmering water for about 10 minutes, remove, drain and roll in the melted mixture.

Peel the apple, cut into quarters and remove the core. Cut quarters into wedges and sprinkle with juice of one lemon. Melt butter and sugar. Deglaze with wine.

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