TOPFENKNOEDEL

TOPFENKNOEDEL image

Categories Berry

Number Of Ingredients 21

Ingredients

400 g virtually fat free Topfen/Quark/curd/ricotta
120 g old brioche
30 g butter (at room temperature)
1 vanilla bean
30 g caster sugar
1 egg
1 yolk
salt
(grated lemon and orange zest - optional)
to roll the dumplings:
50 g butter
80 g old brioche
10 g caster sugar
icing sugar to serve
for the compote:
70 g caster sugar
500 g rhubarb
250 ml orange juice
1 cinnamon stick
350 g strawberries
1-2 tsp corn flour or thickening granules

Steps:

(Takes 1 hr 15 minutes to prepare, plus 2 hrs resting - but easy to prepare ahead) Strain the curd by placing it on a clean kitchen towel and expressing as much superfluous liquid as possible. Put the brioche in a food processor and produce fine crumbs. Split open the vanilla bean and scrape out the seeds. Mix the butter and the sugar in a large bowl, add the curd, egg, egg yolk, vanilla seeds and the crumbs. (Add the zest here, if using). Leave to rest in the fridge for at least 2 hours. Prepare the crumbs for rolling the dumplings in: melt the butter in a pan, add the sugar and crumbs and fry over a medium heat until golden brown. If lumps form, be sure to separate them by simply rubbing them between your hands after cooling. For the compote clean the rhubarb and cut into 3-4 cm sticks. Caramelise 60 g of the sugar in a pan, add the orange juice to deglaze, then add the rhubarb and cinnamon. Leave to cook over a medium heat for 8 minutes until soft. Lift the rhubarb with a slotted spoon and reserve in a bowl. Wash and dry the strawberries, cut in quarters and sprinkle with the remaining sugar. Bring the sauce to a boil and add the thickening granules or dissolve the corn flour in some water and add to the mixture. Boil enough for the sauce to thicken slightly. Remove the cinnamon stick. Pour over the rhubarb and add the strawberries. When you're ready to serve, heat some salt water in a big pot, the dumplings will need space to roam. Wet your hands and form the dough into 12 even dumplings (balls). Add to the simmering water, turn down the heat and leave to cook for around 10 minutes until they return to the surface. Lift with a slotted spoon, roll in the crumbs mixture, dust with icing sugar and serve with the compote.