Mozart dumpling with double sauce

Name: Mozart dumpling with double sauce
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 350 g floury potatoes; 300 g frozen raspberries; 25 g firm nut nougat mass; 25 g Dark chocolate coating (70 % cocoa); 55 g Butter; 60 g Pistachio kernels; 150 g Marzipan raw mass; 100 g Icing sugar; 3-4 Tbsp Rum; 150 g Flour; 40 g Durum wheat semolina; 2 Egg yolk (size M); 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 knife tip ground cinnamon; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 2 TABLESPOONS Pomegranate syrup; 125 g double cream; 100 g ground almonds, without skin; 12 (approx. 150 g) dried, ready to eat, prunes; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

350 g floury potatoes
300 g frozen raspberries
25 g firm nut nougat mass
25 g Dark chocolate coating (70 % cocoa)
55 g Butter
60 g Pistachio kernels
150 g Marzipan raw mass
100 g Icing sugar
3-4 Tbsp Rum
150 g Flour
40 g Durum wheat semolina
2 Egg yolk (size M)
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 knife tip ground cinnamon
7-10 Tbsp Salt
1 TABLESPOON Sugar
2 TABLESPOONS Pomegranate syrup
125 g double cream
100 g ground almonds, without skin
12 (approx. 150 g) dried, ready to eat, prunes
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Cling film

Directions

1
Wash the potatoes, place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes
2
Defrost the raspberries. Cut nougat and chocolate coating into pieces and melt over a warm water bath. Add 25 g butter in pieces and stir in. Line a small flat mould (approx. 6 x 6 cm) with foil and add the chocolate mixture. Put it in a cold place
3
Finely grind the pistachios. Grate marzipan and knead together with 80 g icing sugar, pistachios and 1 tablespoon rum to a smooth mixture. Wrap firmly in foil
4
Cut soft potatoes in half while still hot and press them with the skin through a potato ricer (skin remains in the ricer). Briefly knead 30 g butter, flour, semolina, egg yolk, vanillin sugar, lemon zest, cinnamon and 1 pinch of salt with the dough hooks of the hand mixer to a smooth dough. Leave to cool and chill for approx. 1 hour
5
Puree the raspberries and pass through a sieve. Mix raspberry puree, sugar and pomegranate syrup. Cream double, 20 g icing sugar and 2-3 tablespoons rum. Put it in a cold place. Roast the almonds in a pan without fat, put them on a large plate and let them cool down
6
Lift the nougat mass with the foil out of the mould, turn it over on a board and remove the foil. Cut the nougat mixture into 12 equal pieces and press 1 piece each into a prune
7
Cut the pistachio marzipan into 12 equally sized pieces and roll out into thin circles (approx. 8 cm Ø each) on a work surface lightly dusted with icing sugar. Wrap each nougat plum in a piece of marzipan and form into dumplings. Form potato dough into a roll on a floured work surface, cut into 12 pieces and flatten each piece a little. Wrap the dumplings with the potato dough
8
Bring salted water to the boil in a BIG pot, add dumplings and cook over a low heat for 10-15 minutes. (Stir carefully in between, so that the dumplings do not stick to the bottom of the pot. Dumplings are ready when they float on top). Lift out dumplings with a skimmer, let them drip off briefly on kitchen paper and roll them in the roasted almonds
9
To serve, place the raspberry sauce and the crème double sauce alternately in strips (red-white-red, like the Austrian national flag) on the plates. Arrange 2 dumplings on each plate and dust with icing sugar