Sweet Potato Dumplings with Vanilla Ice Cream, Raspberries and Nut Sauce

Ingredients

• 1 Vanilla bean
• 0.5 l milk
• 3 egg yolks
• 1 egg
• 125 g sugar
• 1 tsp Cornstarch
• 200 ml whipped cream
• 400 g waxy potatoes
• 100 g flour
• Salt
• a pinch nutmeg
• 30 g soft butter
• 1 egg yolk
• cornstarch (for rolling)
• butter (for sautéing)
• powdered sugar (to taste)
• 150 g raspberries (frozen or fresh)
• 0.5 lemon (unprocessed)
• 1 tsp vanilla sugar
• powdered sugar (to taste)
• 500 ml milk
• 30 g marzipan
• 1 egg (separated)
• 40 g sugar
• 3 tsp almond pudding powder
• 1 tsp amaretto
• 2 tbsp whipped cream
• 100 g fresh raspberries
• 100 g chopped almond kernels

Instructions

1. 1.

   Pre‑cool an ice‑cream machine or its container in the freezer.

2. 2.

   Split and crack the vanilla bean, scrape the seeds into a bowl, then heat the bean with the milk.

3. 3.

   Add the egg yolks, whole egg and sugar to the bowl with the vanilla seeds and whisk until frothy. Stir in the cornstarch, gradually pour in the hot milk while whisking, return the mixture to the pot, bring to a gentle boil while stirring, remove from heat and beat slightly more. Let the custard cool with frequent stirring. Whip the cream stiffly, fold it into the custard and freeze in the ice‑cream machine or pour into containers, stirring gently three times during the first hour. Freeze for about two hours.

4. 4.

   Boil the potatoes until tender, peel quickly, press through a sieve and spread on a work surface to cool slightly.

5. 5.

   Bring salted water to a boil in a large pot.

6. 6.

   Evenly sprinkle flour over the potato mash, season, add butter and egg yolk, and quickly knead into dough.

7. 7.

   Dust the work surface with a little cornstarch, roll the potato mixture into finger‑thick ropes, cut into pieces, shape each into two‑sided conical dumplings, and drop portions into the boiling water. Let the dumplings simmer until they float to the surface; then remove and drain.

8. 8.

   Meanwhile, toast the almonds in a dry pan over medium heat until golden brown and set aside.

9. 9.

   For the raspberry sauce, blend thawed berries with grated lemon zest, vanilla sugar and powdered sugar to taste, then strain through a sieve.

10. 10.

    For the almond sauce, bring 400 ml milk with marzipan to a boil. Whisk egg white into stiff peaks and set aside. In a bowl whisk egg yolk with sugar into a froth, add almond pudding powder and remaining milk, then gradually stir in the boiling milk, return to pot, simmer while stirring, and remove from heat.

11. 11.

    Stir in amaretto and whipped cream, fold in the beaten egg white.

12. 12.

    Before serving, warm a little butter in a pan and sauté the dumplings briefly; optionally dust with powdered sugar. Plate the dumplings with almond and raspberry sauce, garnish with fresh raspberries and chopped almonds.