Sweet chestnut dumplings with roasted nut crumbs
easy
60 mins
60 mins
Ingredients
- 400 g Low-fat curd or pecorino cheese
- 75 g soft butter
- 200 g Flour
- 40 g Common wheat semolina
- 3 Egg yolk (size M)
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 7-10 Tbsp Salt
- 6 TABLESPOONS Sugar
- 50 g pre-cooked, vacuum packed chestnuts
- 2 TEASPOONS cherry brandy
- 75 g Dark chocolate
- 125 g Whipped cream
- 4-5 Tbsp thickened cranberries
- 50 g ground hazelnuts
- 50 g Breadcrumbs
- 7-10 Tbsp Flour
Directions
- 1
Place the curd cheese, 75 g butter, flour, semolina, egg yolks, lemon zest, 1 pinch of salt and 3 tbsp. sugar in a bowl and knead into a smooth dough using the dough hooks of the hand mixer. Form the dough into a roll (approx. 24 cm long) and chill for approx. 2 hours
- 2
Finely chop the chestnuts, knead with kirsch and 1 tablespoon of sugar. Cut quark dough into 8 slices. Fill the slices with 1-2 tsp. chestnut mixture each and form into dumplings, if necessary shape them with floured hands. Bring lightly salted water to the boil, add the dumplings and let them simmer at low heat for about 20 minutes
- 3
Roughly chop the chocolate. Warm the cream, remove from heat and melt the chocolate in it, let it cool down. Stir cranberries with a little water to a sauce
- 4
Meanwhile, roast the hazelnuts and breadcrumbs in a pan without fat, add 2 tbsp. sugar and 25 g butter and melt the butter while turning. Remove the dumplings with a skimmer, roll them immediately in the crumbs and arrange on plates with chocolate sauce and cranberries
- 5
waiting time approx. 2 hours
Nutrition Facts
940 kcal
103 g
45 g
28 g
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