Quark Dumplings with Elderflower Ginger Compote

Ingredients

• 500 g low‑fat quark
• 400 g flour
• 1 egg
• 0.5 tsp Salt
• 1 Tbsp soft butter
• flour (for dusting)
• 500 g ripe blue plums
• 1 piece ginger (about 2 cm)
• 2 tbsp butter
• 4 tbsp powdered sugar
• 150 ml elderflower juice
• 100 g ground hazelnuts (gold‑yellow roasted)
• 4 tbsp powdered sugar
• 4 mint leaves (for garnish)

Instructions

1. 1.

   For the dumplings, mix quark with flour, egg, salt and butter into a smooth dough. Roll the dough on a floured work surface into a 5 cm thick log. Cut the log into about 2 cm wide slices and shape each slice into small dumplings. Coat the dumplings in flour and drop them into boiling water. Cook until they rise to the surface, then lift with a slotted spoon and drain.

2. 2.

   For the plum compote, wash, halve and pit the plums. Peel and finely grate the ginger. Heat butter in a pan and sauté the plums and ginger, dusting with powdered sugar and allowing them to caramelize. Add elderflower juice, let reduce slightly, then season. Meanwhile coat the dumplings in hazelnuts and sprinkle with powdered sugar. Serve the dumplings on the plum compote garnished with mint.