Sheep´s milk curd cheese dumplings with berry ragout
Ingredients for 8 persons
For the curd cheese dumplings:
2 tbsp icing sugar
2 tbsp rum
grated zest of an organic lime or orange
2 eggs (L) (yolks and egg white)
4 egg yolks
Pinch of salt
2 tbsp flour
For the berry ragout:
500g fresh mixed berries
8 tbsp sugar
For the buttered breadcrumbs:
2 tbsp sugar
2 pinches of cinnamon
Use a mixer to beat the butter together with the icing sugar, rum, and lemon zest until it is light and fluffy. Add the curd cheese, eggs, breadcrumbs and a generous pinch of salt and stir everything together well. Please note: leave to chill for at least 1 hour.
Wash, clean and separate the berries. Bring briefly to the boil in a little water, lemon juice, and sugar while stirring gently.
In the meantime, bring a large amount of water to the boil in a large saucepan. At the same time, melt the butter for the buttered breadcrumbs in a frying pan and sauté the breadcrumbs, sugar, and cinnamon. Make dumplings with both hands from the curd cheese dough, reduce heat under the boiling water, place dumplings in water and simmer until they rise to the surface.
Remove dumplings from water using a slotted spoon, briefly leave to drain, roll in the breadcrumbs and serve with the berry ragout.
Preparation time: approx. 40 minutes (not including chill time)
Level of difficulty: easy