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Chestnut Dumplings

with pumpkin seed ice cream and buckthorn sauce

Chestnut Dumplings
634
calories
Calories
1 hr 15 min.
Preparation
2 h. 24 min.
Ready in
advanced
Difficulty

Ingredients

for 4 servings
For the ice cream
40 grams Pumpkin seeds
125 milliliters Milk
125 milliliters Whipping cream
4 tablespoons rum
4 medium Egg yolks
50 grams Sugar
For the chestnut dumplings
2 slices Toast
125 milliliters Milk
30 grams Butter
2 tablespoons rum
1 packet Vanilla sugar
Salt
grated zest of 1 organic Lemons
40 grams Semolina
1 medium Egg
1 medium Egg yolk
16 Amarena cherries (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 tablespoons Brittle
Powdered sugar (for dusting)
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Preparation steps

1

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.

2

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.

3

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.

4

Boil lightly salted water and cook the dumplings for 8-10 minutes, until they rise to the surface.

5

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.