Marzipan Semolina Dumplings with Berry Compote

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Marzipan Semolina Dumplings with Berry Compote
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories495 kcal(24 %)
Protein10.1 g(10 %)
Fat23.2 g(20 %)
Carbohydrates57 g(38 %)

Ingredients

for
4
For the marzipan semolina dumplings
100 grams
400 milliliters
30 grams
1 packet
Grated zest of ½ Lemons
90 grams
3
For the berry compote
300 grams
frozen Wild berry
4 tablespoons
4 tablespoons
1
2 teaspoons
For the garnish
Lemon balm (or mint leaves, for garnish)
Powdered sugar (for dusting)

Preparation steps

1.

For the marzipan semolina dumplings, chop marzipan into small pieces. Place in a saucepan with milk, sugar, vanilla sugar and lemon zest and cook until the marzipan dissolves, stirring. Sprinkle with flour and let soak for a few minutes while stirring. Stir in the eggs, one at a time. Cool.

2.

For the berry compote, place berries with currant liqueur, red wine and cinnamon in a saucepan and bring to a boil. Mix cornstarch with a little cold water and stir into the berries. Bring to a boil. Cool.

3.

Heat oil in a small pot. Form the semolina mixture into ovals with two teaspoons and cook in the hot oil until lightly browned. Drain on paper towels. Serve the dumplings with the berry compote. Garnish with lemon balm or mint leaves and dust with powdered sugar.