Chestnut Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 497 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the ice cream
- 40 grams Pumpkin seed
- 125 milliliters milk
- 125 milliliters Whipped cream
- 4 Tbsps Rum
- 4 medium egg yolks
- 50 grams sugar
- For the chestnut dumplings
- 2 slices Toast
- 125 milliliters milk
- 30 grams butter
- 2 Tbsps Rum
- 1 packet Vanilla sugar
- salt
- grated zest of 1 organic lemons
- 40 grams Semolina
- 1 medium egg
- 1 medium egg yolk
- 16 Amarena cherry (from a jar)
- 125 grams Chestnut puree (from a jar)
- For the sauce
- 150 grams Sea buckthorn (available at health food stores)
- juice of 1 Oranges
- 2 Tbsps Brittle
- powdered sugar (for dusting)
Preparation steps
For the ice cream, toast the pumpkin seeds in a dry pan, let cool and chop finely. Bring the milk, cream, rum and pumpkin seeds to a boil, then remove from the heat and let sit for 15 minutes. Beat the egg yolks and sugar until fluffy. Beat the cream mixture into the eggs in a thin stream. Allow to cool and process in an ice cream machine according to manufacturer's directions.
For the dumplings, remove the crust from the bread and dice finely. Bring the milk, butter, rum, vanilla, 1 pinch of salt and lemon peel to a boil. Sprinkle in the semolina and stir quickly, then add the egg and yolk. Finally, mix in the bread cubes and set aside to cool.
Finely dice the cherries, mix with the chestnut puree and shape into balls. Divide the dumpling mixture into portions, shape into balls and flatten in your hand. Place a portion of the cherry mixture in the center and seal the dough around the filling to form dumplings. Freeze for 45 minutes.
Boil lightly salted water and cook the dumplings for 8-10 minutes, until they rise to the surface.
For the sauce, puree the seabuckthorn with the orange juice. Remove the dumplings from the pot with a slotted spoon and drain. Distribute the sea buckthorn sauce on plates and arrange the dumplings and ice cream on top. Sprinkle with brittle and serve dusted with powdered sugar.
