Cherry pot dumplings with vanilla sauce

Name: Cherry pot dumplings with vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Low-fat curd or pecorino cheese; 50 g soft + 2 tablespoons butter; 125 g Flour; 2 tablespoons (approx. 25 g) Wheat semolina; 3 Egg yolk (Gr. M); 6 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 1 glass (370 ml) Cherries; 1⁄2 l Milk; 2 str. tbsp. cornflour; 1 package Bourbon vanilla sugar; 50 g Breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Low-fat curd or pecorino cheese
50 g soft + 2 tablespoons butter
125 g Flour
2 tablespoons (approx. 25 g) Wheat semolina
3 Egg yolk (Gr. M)
6 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1⁄2 organic lemon
1 glass (370 ml) Cherries
1⁄2 l Milk
2 str. tbsp. cornflour
1 package Bourbon vanilla sugar
50 g Breadcrumbs

Directions

1
Knead quark, 50 g butter in flakes, flour, semolina, 2 egg yolks, 3 tablespoons sugar, 1 pinch salt and lemon zest to a smooth dough. Form the dough into a roll (approx. 12 cm long). Chill for about 2 hours.
2
Drain the cherries well.
3
For the vanilla sauce, stir 3 tablespoons of milk and starch until smooth. Stir in 1 egg yolk. Bring the remaining milk, vanilla sugar and 2 tbsp. sugar to the boil. Stir in the starch and simmer for about 1 minute. Let it cool down.
4
Cut the quark dough into about 12 slices. Cover each slice with 2-3 cherries and form into dumplings. Let them simmer in boiling salt water for about 20 minutes.
5
Roast breadcrumbs in a pan without fat,.
6
Add 1 tablespoon sugar and 2 tablespoons butter and melt. Remove the dumplings with a skimmer, roll them immediately in crumbs and serve with vanilla sauce.