Curd cheese dumpling

Ingredients

Directions

1. 1

   Drain the quark, dice the toast except for 2 slices. Beat 80 g fat and icing sugar until foamy. Beat the eggs individually, add the quark. Season with vanillin sugar, 1 pinch of salt and lemon zest.

2. 2

   Stir in the egg yolk last. Add the toast cubes and leave to stand for about 1 hour. In the meantime, clean and wash the strawberries. Put some aside for garnishing. Bring the rest of the strawberries, jelly, currant and lemon juice to the boil briefly, then puree.

3. 3

   Form approx. 12 dumplings from the mass. Put them into boiling salted water, let them steep for about 10 minutes, drain well. Finely crumble remaining slices of toast, melt remaining fat. Roast the crumbs in it until golden brown, roll the dumplings in it.

4. 4

   Serve dumplings and sauce decorated with strawberries, figs, lemon slices, mint and pistachios.