Sweet potato-pistachio dumplings with nougat (Johann Lafer)

Name: Sweet potato-pistachio dumplings with nougat (Johann Lafer)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 ripe pears; 7-10 Tbsp Juice of 1 untreated lemon; 50 g Sugar; 200 ml + 2 tablespoons pear juice; 1 1/2 TABLESPOONS Vanilla sugar de Tahiti; 1 Cinnamon stick; 5 g + 1 tablespoon cornflour; 900 g floury potatoes; 3 Egg Yolk; 150 g Butter; 100 g finely ground pistachio kernels; 1 pinch Salt; 50 g firm nougat mass; 75 g Breadcrumbs; 1/2 TEASPOON Cinnamon; 7-10 Tbsp grated peel of 1 untreated orange; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 ripe pears
7-10 Tbsp Juice of 1 untreated lemon
50 g Sugar
200 ml + 2 tablespoons pear juice
1 1/2 TABLESPOONS Vanilla sugar de Tahiti
1 Cinnamon stick
5 g + 1 tablespoon cornflour
900 g floury potatoes
3 Egg Yolk
150 g Butter
100 g finely ground pistachio kernels
1 pinch Salt
50 g firm nougat mass
75 g Breadcrumbs
1/2 TEASPOON Cinnamon
7-10 Tbsp grated peel of 1 untreated orange
7-10 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Peel and halve the pears and cut out the core. Cut the flesh into 1 cm cubes. Sprinkle with lemon juice. Caramelise the sugar in a saucepan, add 200 ml pear juice and simmer at medium heat until the sugar is dissolved.
2
Add the pears, 1/2 tbsp. vanilla sugar and cinnamon stick and simmer for about 5 minutes. Mix approx. 5 g starch with 2 tablespoons pear juice and thicken compote with it. Wash the potatoes and cook in boiling water for about 20 minutes.
3
Drain, quench and peel. Pour onto a baking tray. Evaporate in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for approx. 15 minutes. Press potatoes twice through a potato press.
4
Melt 50 g butter. Mix potatoes, egg yolks, 1 tablespoon of starch, liquid butter, pistachios, salt and 1 tablespoon of vanilla sugar to a smooth dough. Form the dough on a floured work surface into a roll of about 5 cm thickness and cut into 10-12 even pieces.
5
Cut the nougat into 10-12 even pieces. Form dumplings from the pieces with moistened hands. Press the dumplings flat in the middle, add one piece of nougat each and close carefully. Bring plenty of water to the boil in a large pot.
6
Add the dumplings and cook over a low heat for 10-12 minutes. In the meantime, melt 100 g butter in a pan. Add breadcrumbs and roast over medium heat until golden brown. Mix in cinnamon and orange peel.
7
When the dumplings float on the surface, lift them out with a skimmer. Roll the dumplings in the crumbs and serve with the pear ragout. Dust with icing sugar.