Topfen Dumplings

Ingredients

• 125 ml milk
• 1 cinnamon stick
• 100 g sugar
• 3 egg yolks
• 125 ml whipping cream
• cinnamon powder
• 300 g sloe berries
• 150 g sugar
• 2 tbsp sloe berry water
• 50 g crème fraîche
• 250 g toast bread
• 50 g butter
• 2 Eggs
• 1 tbsp sugar
• grated zest of half an untreated lemon
• 200 g low-fat quark (magerquark)
• crumbled biscotti (with cinnamon)

Instructions

1. 1.

   For the parfait, bring milk, cinnamon and 50 g sugar to a boil. Whisk egg yolks and remaining sugar until frothy. Pour the boiling milk into the egg mixture. Remove the cinnamon stick and cool the mixture in a bain-marie until slightly thickened. Then shock it in ice water and refrigerate for about 1 hour. Beat the cream stiff and fold it into the mixture. Pour the mixture into a mold and freeze for at least 3 hours.

2. 2.

   For the sloe berry sauce, wash, pit and boil the sloes with sugar. Cook until very soft, then strain through a sieve. Adjust seasoning with sloe berry water. Let the sauce cool.

3. 3.

   To make the dumplings, drain and crumble the toast bread, then dry it slightly in an oven at 150°C (gas: level 2). Grate the bread. Whisk butter into a frothy mixture. Gradually fold in eggs, sugar, lemon zest, quark, and the bread. Let the dough rest for at least 1 hour to absorb moisture. Shape 12 small dumplings from the dough and cook them in simmering, lightly salted water until they float. Remove, drain, and roll in crumbled biscotti and cinnamon.

4. 4.

   Spread the sloe berry sauce on four plates. Whisk crème fraîche smooth and place small dollops around the edge of the sauce. Top each with 3 dumplings and a portion of cinnamon parfait. Garnish with lemon balm.