Curd cheese dumplings with melted grapes

Name: Curd cheese dumplings with melted grapes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Butter; 1 egg (size M); 2 Egg yolk (size M); 500 g Low-fat curd; 70 g Durum wheat semolina; 2 TABLESPOONS Flour; 100 g Sugar; 7-10 Tbsp Salt; 400 ml white clear grape juice; 1 package Vanillin sugar; 200 g green and red seedless grapes; 60 g Ladyfingers; 7-10 Tbsp Mint; 1 Freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Butter
1 egg (size M)
2 Egg yolk (size M)
500 g Low-fat curd
70 g Durum wheat semolina
2 TABLESPOONS Flour
100 g Sugar
7-10 Tbsp Salt
400 ml white clear grape juice
1 package Vanillin sugar
200 g green and red seedless grapes
60 g Ladyfingers
7-10 Tbsp Mint
1 Freezer bag

Directions

1
Melt 50 g butter. Separate the egg. Mix egg yolks, quark, semolina, flour, 25 g sugar and 1 pinch of salt. Stir in melted butter. Beat the egg white with the whisk of the hand mixer until stiff and fold into the quark mixture.
2
Boil salt water in a wide pot. Use an ice ball shaper to cut 12 dumplings, dipping the shaper repeatedly in cold water. Pour directly into the boiling salt water (water must not boil.) Cook for 15-18 minutes.
3
Bring grape juice, vanillin sugar and 75 g sugar to the boil, allow to simmer for about 12 minutes. In the meantime, pluck the grapes from the panicles, wash, drain and halve. Add to the stock and simmer for another 2-3 minutes.
4
Put the lady fingers in a freezer bag and crumble them with a cake roll. Melt 75 g butter in a frying pan, add the lady fingers crumbs and briefly heat them up. Lift the dumplings out of the water and let them drip off.
5
Turn the dumplings in the sponge finger crumbs. Arrange melted grapes and curd cheese dumplings on plates. Decorate with mint. Add remaining grapes.