Sirloin à la Esterházy
Foto: Johannes Kittel
Soak the pitted prunes in the apple juice and plum brandy over night. Pour off the liquid, and drain on kitchen paper. For the filling, mix well the marzipan and the plum brandy and fill into a pastry bag (round nozzle). Squeeze the mass into the cavity of the plums. Combine the grated chocolate with the icing sugar. For the milk batter, combine 2/3 of the milk with the egg yolks, oil, vanilla sugar and salt. Add the flour and stir until smooth. Pour in the rest of the milk.Whisk the egg whites with the sugar until stiff and gently fold into the batter. Avoid stirring for too long, otherwise the mixture will become too thick. Heat enough butter or oil for frying in a deep pan. Dip the plums in the mixture and fry a golden brown. Remove and drain well. Sprinkle with chocolate icing sugar.