Summary

Ingredients

• 0.5 ½ vanilla pod (s)
• 25 g butter, soft
• 60 g suar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), zest and juice
• 2 egg (s)
• 350 g low-fat quark (curd cheese)
• 100 g breadcrumbs (breadcrumbs)
• 8 teaspoon Nutella
• 500 ml milk
• 50 g flaked almonds
• 5 speculoos

For the sauce:

• 100 ml red wine
• 50 ml black currant juice
• 90 g suar
• 1 stick cinnamon
• 1 clove (s)
• 1 star anise
• 300 g raspberries, frozen or fresh

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Instructions

1. Dumplings:
2. Cut the vanilla pod lengthways and scrape out the inside, put the pod aside (we will need it later for the sauce). Mix the vanilla pulp, butter, sugar, salt, grated lemon zest and lemon juice as well as the eggs and mix well with the quark and the wake-up flour. Chill for 3 hours.
3. Bring the milk and 1 liter of water with the vanilla pod to a boil in a large saucepan.
4. Form 8 dumplings of equal size from the frozen mass and make a hollow in the middle. Fill each of these with 1/2 teaspoon Nutella and close the dumpling again.
5. Put the dumplings in the simmering milk water and simmer for 15 minutes.
6. Roast the almond flakes in a pan without fat and mix with the crumbled speculoos.
7. Lift the dumplings out of the water and drain, roll them in the breadcrumbs and serve warm.
8. Raspberry sauce:
9. Bring the red wine, juice, sugar and spices to the boil and cover with the simmer. Sieve and pour onto the raspberries. Puree the whole thing.
10. Vanilla ice cream also goes well with it.