"Schneamilch" - Traditional Venosta Valley Snow Milk

Serves 4

150 g older white bread (without crust)
1/2 vanilla pod
200 ml milk
20 g sultanas
4 tbsp grappa (or rum)
1 apple
2 tbsp pine nuts
2 tsp grated lemon peel
3 tbsp sugar
breadcrumbs (if needed)
150 ml cream
1 tbsp cinnamon powder

Remove the crusts from the white bread, cut into pieces and place in a bowl. Heat the scraped vanilla pod and the milk in a saucepan almost to boiling point. Remove the vanilla pod. Pour the milk over the bread and leave to soak for about 30 minutes. Then soak everything with the sultanas in the grappa or rum. Chop the peeled apple, roast the pine nuts without fat in a pan, mix the soaked bread with the sultanas, grappa, apple cubes, pine nuts, lemon zest and 2 tbsp. sugar.
If the mixture is a little too soft, simply mix in breadcrumbs. Shape the finished mixture as desired and cover with cling film and place in the fridge for approx. 2-3 hours.
To serve, whip the cream with the remaining sugar until stiff and pour onto the finished bread mixture. Dust with cinnamon (or chocolate powder)!

TIP: Decorate the snow milk as you like with a mint leaf, berries or seasonal fruit!