Warm Vanilla Curd Cheese Dumplings on Mango Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g quark, lean
- 60 g semolina (durum wheat semolina)
- 50 grams flour
- 3 egg (s)
- 1 vanilla pod (s)
- 2 tablespoon sugar (1)
- 1 pinch (s) salt
- 100 g breadcrumbs
- 1 bag vanilla sugar
- 60 g butter
- 1 tablespoon sugar (2)
- 1 mango (s), ripe
- 40 g suar (3)
- 100 ml white wine
- 1 lemon (s), add the juice
- Mint for decoration
Print Recipe
Pin Recipe Instructions
- Thoroughly squeeze out the quark in a kitchen towel. Whisk eggs and vanilla pulp (add the empty pod to the mango later), add the quark, flour, salt, sugar (1) and durum wheat semolina and mix.
- Bring a large saucepan of water to a boil and then turn the temperature down. Use two damp spoons to form cams from the quark mass and add them to the boiling water. As soon as the cams rise to the surface of the water, let it steep for another 3 minutes.
- Toast the breadcrumbs in a pan with the butter, sugar (2) and vanilla sugar. Turn the quark dumplings in it, dust with powdered sugar and serve with the sauce while still warm.
- Mango sauce:
- Peel the mangoes, remove the stone and cut into cubes. Let the sugar (3) caramelize, deglaze with white wine and add the mango + vanilla pod. Let simmer until the mango is soft (at least 15 minutes) and add a little lemon to taste. Remove the pod, mix finely and if necessary pass through a sieve.
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