Steam noodle with vanilla sauce and poppy seed

Name: Steam noodle with vanilla sauce and poppy seed
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 can(s) (425 ml; 250 g) Apricots; 1 (200 g; for 1/8 l liquid) Bag "Preparation for steamed pasta; 400 ml Milk; 2 TABLESPOONS Butter or margarine; 3 TABLESPOONS Sugar; 250 g Schmand; 1 package Vanilla sauce for cooking; 1 TABLESPOON Poppy; 7-10 Tbsp Mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 can(s) (425 ml; 250 g) Apricots
1 (200 g; for 1/8 l liquid) Bag "Preparation for steamed pasta
400 ml Milk
2 TABLESPOONS Butter or margarine
3 TABLESPOONS Sugar
250 g Schmand
1 package Vanilla sauce for cooking
1 TABLESPOON Poppy
7-10 Tbsp Mint

Directions

1
Drain the apricots. Mix the contents of the bag with 1/8 litre of warm water using the dough hooks of the hand mixer to a smooth dough in about 2 minutes. Then let it rest for about 2 minutes.
2
Form the dough into a roll and cut it into about 6 equal pieces. Add 1 apricot each, form into balls and let them rise covered for about 5 minutes. Put 100 ml milk, 1 tablespoon fat and 1 tablespoon sugar in a pot and bring to the boil.
3
Place the dough balls in the pan, cover and cook over medium heat for about 10 minutes. In the meantime, remove 6 tablespoons of milk and stir with the sauce powder until smooth. Bring the remaining milk with sour cream and remaining sugar to the boil, stir in the sauce powder and bring to the boil while stirring.
4
Set aside and let cool while stirring. Grind the poppy seeds in a universal food processor. Continue cooking the steamed pasta in an open pot until all the liquid has evaporated and a light brown crust has formed.
5
Heat the remaining fat in a frying pan, add the poppy seeds and fry briefly. Arrange the steamed pasta with vanilla sauce on plates. Add poppy seed butter and decorate with the remaining apricots and mint.