Quark dumplings with raspberry sauce
easy
50 mins
50 mins
Ingredients
- 375 g Low-fat curd
- 75 g Flour
- 25 g Icing sugar
- 7-10 Tbsp Salt
- 2 packages Vanilla sugar
- 2 Eggs (Gr. M)
- 375 g Raspberries
- 2 TABLESPOONS Lemon juice
- 2 TABLESPOONS Butter
- 1 TABLESPOON Breadcrumbs
- 2 TABLESPOONS Coconut flake
- 2 TABLESPOONS demerara sugar
- 7-10 Tbsp grated rind of 1⁄2 organic lemon
Directions
- 1
Place the curd in a sieve, drain well and then press out well in a clean gauze or tea towel.
- 2
Pass the quark through a fine sieve into a bowl. Add flour, icing sugar, 1 pinch of salt, 1 packet of vanilla sugar and eggs, mix. Leave to swell for about 30 minutes.
- 3
In the meantime, select the raspberries and wash them briefly if necessary. Put them with lemon juice and 1 sachet of vanilla sugar into a high mixing bowl and puree them with the chopping stick.
- 4
Melt the butter in a pan. Stir in breadcrumbs, grated coconut, brown sugar and lemon peel, roast for 2-3 minutes while stirring. Take it out so that it does not burn in the hot pan.
- 5
Form approx. 8 dumplings from the quark dough with two moistened tablespoons. Boil up plenty of water with 1⁄2 TL salt in a wide pot. Slide in the dumplings and let them simmer at low heat for 15-18 minutes.
- 6
Remove the dumplings with a skimmer and let them drain well. Roll in the coconut crumbs all around. Arrange 2 dumplings and some raspberry sauce.
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