Curd cheese dumplings with chocolate centre and hazelnut crumbs
Preparazione
Mix the butter, sugar, vanilla sugar, drained low-fat quark, soft wheat semolina, flour, lemon zest and salt together in a bowl. Place the quark mixture in the fridge for 30 minutes.
In the meantime, bring the cream to the boil once, add the chocolate all at once, remove from the heat and stir to form a creamy, firm ganache. Leave this to cool in the fridge, then shape into 4 balls and freeze for 30 minutes.
Divide the quark mixture into 4 equal parts and shape into 4 dumplings, press a frozen chocolate ball into the centre of each and shape into a round. Cook the dumplings in a pan of boiling water for 15 minutes.
During the sizzling time, toast the butter, panko flour, sugar and hazelnuts in a small pan until golden brown.
Serve the dumplings with the nut crumbs. Serve with a vanilla or fruit sauce.
Ingredients:
- 50 g butter
- 60 g sugar
- 1 tbsp vanilla sugar
- 250 g drained low-fat quark
- 80 g soft wheat semolina
- 40 g flour
- zest of one lemon
- 1 pinch of salt
- 80 ml cream
- 60 g dark chocolate
- 2 tbsp butter
- 2 tbsp chopped hazelnuts
- 2 tbsp panko flour
- 1 tbsp brown sugar
