Strawberry Dumplings with Custard

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Strawberry Dumplings with Custard
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the dough
150 milliliters low-fat milk
1 pinch salt
1 tablespoon sugar
160 grams Semolina flour
4 egg yolks
150 grams Quark
12 ripe Strawberries
For the brittle
1 tablespoon Amaretto
100 grams sugar
100 grams sliced almonds
mint (for garnish)
For the custard
250 milliliters milk
1 Vanilla bean
3 egg yolks
50 grams sugar
mint (for garnish)
How healthy are the main ingredients?
sugaralmondsugarsugarsaltStrawberry

Preparation steps

1.

Bring milk to a boil with salt and sugar, stir in the semolina. Mix in the quark and let it sit for about 20 minutes. Stir in eggs.

2.

For the custard, boil cream with vanilla pod.

3.

Beat the egg yolks with sugar until creamy in a bowl. In a thin stream, pour the hot milk into the egg mixture while stirring quickly. Pour everything back into the pot and cook on low heat while constantly whisking. Do not boil the custard. When it has thickened, set aside and sprinkle with sugar, so a skin from forms.

4.

For the brittle, melt 100 grams (approximately 1/4 cup) sugar with Amaretto to make a caramel. Sprinkle an oiled baking sheet with slivered ​​almonds. Pour the caramel on top. Set aside to cool. When completely cooled, crack brittle into very small pieces (almost a powder) with a rolling pin and store in the freezer.

5.

Cut the dough into 12 portions, shape into balls and roll out each about 0.5 mm (approximately 1/8 inch) thick. Rinse strawberries and remove stems. Wrap dough around whole strawberries.

6.

Simmer strawberry dumplings in lightly salted water for about 3 minutes, until they start to float.

7.

For Brittle 100g sugar with Amaretto melt to caramel, sprinkle sliced ​​almonds, mix and place on an oiled baking sheet. Let cool down. Then fill finely shred and put on a plate in a freezer bag with a rolling pin.

8.

Roll dumplings in brittle. Pour vanilla sauce on a plate, place 2-3 strawberry dumplings on top and garnish with mint.