Viennese Semolina Dumplings with Vanilla Ice Cream Core
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 7 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 packet ice cream, (vanilla ice cream)
- 750 ml milk
- 50 grams sugar
- 2 tablespoon butter
- 0.5 teaspoon ½ salt
- 250 g semolina
- 2 egg (s)
- Crumbs, from ladyfingers
- 2 liters oil
For the set:
- 2 tablespoon powdered sugar
- Fruit, fresh your choice
Print Recipe
Pin Recipe Instructions
- Use the ice cream scoop to cut out 8 small ice cream scoops (approx. 2 cm in diameter) and place them on a board covered with cling film. Place the board with the formed vanilla ice cream balls in the freezer for at least 4 hours (balls should be frozen really hard).
- Preparation of the dough:
- For the semolina dumplings, bring the milk, sugar, butter and salt to the boil. Slowly sprinkle in the semolina and cook gently, stirring constantly, until the mixture loosens from the bottom of the pan. Mix the beaten eggs into the cooled mass.
- Divide the completely cooled dough into eight equal pieces (eighth). Flatten one of the eight pieces with wet hands on the palm of your hand and place an iced vanilla ball from the freezer in the center of the flattened dough. IMMEDIATELY shape into a dumpling and roll in ladyfingers.
- IMPORTANT: The dumpling must be sealed and the ice cream ball must be well pre-cooled. Working quickly is an advantage!
- Then the eight formed dumplings are placed in the freezer again for at least 2 hours.
- Heat the oil in a saucepan or deep fryer and fry the semolina dumplings until golden brown and drain on kitchen paper.
- Dust the semolina dumplings with powdered sugar and garnish with fresh fruit.
- TIP:
- Do not fry the semolina dumplings in the fat for more than 2 minutes (2 minutes being the maximum). Otherwise the vanilla core will be liquid. The dessert is not easy to cook, but it will be a success!
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