Poppy Stuffed Quark Dumplings

0
Average: 0 (0 votes)
(0 votes)
Poppy Stuffed Quark Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
For the custard
250 milliliters
250 milliliters
Whipping cream (at least 30% fat content)
1
5
100 grams
For the dumplings
60 grams
25 grams
100 grams
1 tablespoon
75 milliliters
lukewarm Milk
4 tablespoons
1 tablespoon
300 grams
1 tablespoon
2 tablespoons
100 grams
1
1
For the garnish
2 tablespoons
2 tablespoons

Preparation steps

1.

For the custard: Mix milk and cream with vanilla pod and scraped out vanilla bean seeds. Place into a saucepan, bring to a boil and remove from heat. Beat yolks with sugar in a bowl until creamy. Slowly stir warm cream milk in a thin stream into egg yolk mixture. Pour everything back into the pot and place on low heat while constantly stirring; do not boil. Pour custard into a bowl, allow to cool, thinly sprinkle surface with sugar to prevent a skin from forming.

2.

For the dumplings: Crush ladyfingers with a rolling pin to fine crumbs. Chop chocolate coarsely and melt over a bowl of hot water. Combine crumbs and chocolate with poppy seeds, honey, milk, 3 tablespoons sugar and rum and set for about 30 minutes in refrigerator.

3.

Combine quark, butter, 1 tablespoon sugar, lemon juice, breadcrumbs, the egg and egg yolk to a smooth dough. From the poppy mixture make small balls and envelop with quark dough. Leave sit about 10 minutes. Boil dumplings in slightly sweetened, boiling water. When dumplings float to the top, remove with a slotted spoon, drain and arrange on plates. Sprinkle with some poppy seeds and sugar and serve with vanilla custard.