For the snow gnocchi in canary milk with peanut brittle, first roughly crush the peanuts for the peanut brittle, toast them in a pan without fat and spread them on a baking paper. Melt granulated sugar to caramel in the pan and drizzle over the peanuts with a spoon in a thin stream. Let cool.
For the canary milk, slit the vanilla bean lengthwise and scrape out the pulp. Slowly heat the milk in a saucepan with the sugar, vanilla pulp and pod, and vanilla sugar.
For the dumplings, beat the egg whites with salt until stiff, then gradually beat in the sugar until it has dissolved (test with your finger) and a very stiff, shiny beaten egg white has formed.
Bring the milk to the boil once, remove from the heat and, with the help of two moistened spoons, form dumplings from the beaten egg whites and place them in the milk. Return the saucepan to the stove and simmer at about 90 °C (no longer boiling!), covered, for about 2 minutes, turn over and simmer for another 2 minutes, covered. Lift the dumplings out of the vanilla milk. Finally, quickly stir the yolks into the hot, non-boiling milk and season with a dash of rum if desired.
Pour the canary milk into deep plates, place the Schneenockerl on top and garnish with the brittle. Serve the Schneenockerl in the Kanari milk with peanut brittle.
If you don't like peanut, you can also make brittle with other nuts for the snow gnocchi in canary milk with peanut brittle.