Apricot dumplings with vanilla sauce

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for 20 minutes. Drain, rinse and peel. Press or mash the warm potatoes through a potato ricer. Put them into a mixing bowl, sift flour over them and mix.

2. 2

   Add salt, egg yolk and 10 grams of fat and mix everything to a smooth dough. Form the dough into two rolls with floured hands and cut into twelve slices. Wash, halve and stone the apricots.

3. 3

   Place one sugar cube in each fruit. Press one portion of dough flat with floured hands, place an apricot on top and wrap with the dough. Form dumplings into round shapes with floured hands. Take ice cream out of the freezer to thaw.

4. 4

   Let each six dumplings simmer in plenty of hot salted water for 30 minutes. Drain the dumplings. Melt the remaining fat in a pan. Add breadcrumbs and sugar and let brown a little bit.

5. 5

   Turn the dumplings in it. Beat the thawed ice cream with a whisk. Arrange sauce and dumplings on four plates, sprinkle with the remaining breadcrumbs and decorate with lemon balm as desired.

6. 6

   Add the rest of the sauce.

Nutrition Facts

KCAL
680 kcal

CARBS
104 g

FATS
19 g

PROTEINS
5 g