Quark Dumplings with Berry Sauce
- 800 grams
- 3 tablespoons
Pastry flour (plus more for the work surface)
- ¼ teaspoon
- 1 pinch
- 50 grams
- 2 teaspoons
grated Lemon peel
- 300 grams
Clarified butter (to saute)
Cinnamon sugar (to sprinkle)
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, let evaporate slightly, peel and press through the potato ricer. In a bowl, mix the flour with baking powder and stir in the eggs, salt, sugar, lemon zest and quark. Fold in the potatoes, cover and let rest 20 minutes. Divide the dough into small pieces, shape into elongated dumplings and press slightly flat on a lightly floured surface. Heat the clarified butter in a pan and working in batches saute the dumplings until golden brown on both sides. Roll in cinnamon sugar and serve with the berry sauce.
Rinse and drain the berries and the currants and remove any stems. Hull the strawberries and toss them all together in a bowl.
Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Wash and dry the citrus. Peel the citrus zests into the saucepan and juice the fruit into the saucepan as well. Add the red wine and sugar to the saucepan and bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let stand for 10 minutes, then strain through a fine sieve. Add half of the berries and currants to the pan and bring to a boil.
In a small bowl, stir mix cornstarch with orange liqueur and a little cold water and stir into the boiling fruit sauce. Cook, stirring for 1 minute until thickened. Then pour over the remaining fruit. Cover with plastic wrap and let cool.