Strawberry Dumplings with Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 43 g | (172 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 566 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the dough
- 150 milliliters low-fat milk
- 1 pinch salt
- 1 Tbsp sugar
- 160 grams Semolina flour
- 4 egg yolks
- 150 grams Quark
- 12 ripe Strawberries
- For the custard
- 250 milliliters milk
- 1 Vanilla bean
- 3 egg yolks
- 50 grams sugar
- mint (for garnish)
Preparation steps
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.
For the custard, boil cream with vanilla pod.
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.
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.
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.
Simmer strawberry dumplings in lightly salted water for about 3 minutes, until they start to float.
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.
Roll dumplings in brittle. Pour vanilla sauce on a plate, place 2-3 strawberry dumplings on top and garnish with mint.
