Curd dumplings with raspberry sauce

Name: Curd dumplings with raspberry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g Low-fat curd; 75 g Flour; 25 g Icing sugar; 1 pinch + 1/2 tsp salt; 2 packages Vanillin sugar; 2 Eggs (size M); 375 g Raspberries; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Coconut flake; 20 g Butter; 1 TABLESPOON Breadcrumbs; 25 g demerara sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Mint

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g Low-fat curd
75 g Flour
25 g Icing sugar
1 pinch + 1/2 tsp salt
2 packages Vanillin sugar
2 Eggs (size M)
375 g Raspberries
2 TABLESPOONS Lemon juice
2 TABLESPOONS Coconut flake
20 g Butter
1 TABLESPOON Breadcrumbs
25 g demerara sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Mint

Directions

1
Place the curd in a sieve, drain well and then press out well in a tea towel. Pass the quark through a sieve, mix with flour, icing sugar, 1 pinch of salt, 1 packet of vanillin sugar and eggs. Leave to swell for about 30 minutes. In the meantime, sort out the raspberries. Put them into a mixing bowl, add 1 packet of vanillin sugar and lemon juice and puree. Roast the grated coconut in a pan without fat, remove. Melt butter in the pan, add breadcrumbs, grated coconut, brown sugar and lemon zest.
2
Remove from the stove. Form 8 dumplings from the quark dough with two tablespoons, dipping spoons repeatedly in cold water. Bring plenty of water to the boil in a large saucepan, add 1/2 teaspoonful of salt, slide in the dumplings and cook over a low heat for 15-18 minutes. Lift out, drain and turn in the coconut butter. Arrange two dumplings each with raspberry sauce in 4 plates. Decorate with mint
3
15 minutes waiting time