Safran-Quarknocken and Currant Compote

Ingredients

• 2 shallots
• 1 small chili pepper
• 80 g soft butter
• 6 egg yolks
• 130 g toast bread
• 270 g low‑fat quark
• 1 tin saffron threads (0.1 g each)
• Salt
• ground white pepper
• 1 tbsp smooth parsley (cut into strips)

Instructions

1. 1.

   Wash, clean and gently simmer all currants with sugar for the compote. Bring to a boil once, then cool in the refrigerator.

2. 2.

   Peel and finely dice the shallots. Wash, deseed and chop the chili pepper. Heat 10 g butter in a pot and sauté the shallots until translucent. Add the chili and cook briefly. Remove from heat and let cool.

3. 3.

   Whisk the remaining 70 g butter with the egg yolks until frothy. Remove crusts from the toast bread and grate it on a cheese grater to about 100 g crumbs.

4. 4.

   Combine the egg‑butter foam with the crumbs, quark, saffron and the contents of the pot. Season with salt and pepper and let rest for 20 minutes.

5. 5.

   Bring a pot of salted water to a boil. Using a wet spoon, drop portions of the quark mixture into the hot water and cook for about 10 minutes.

6. 6.

   Drain the dumplings on kitchen paper, arrange on plates, sprinkle with parsley and serve with small bowls of compote.