Sweet Quark Dumplings with Strawberries
The combination of strawberries and curd cheese is especially beneficial for vegetarians, as it contains both iron and protein. Both substances are often neglected in a vegetarian diet, but are important for blood formation and for our muscles.
It's not strawberry season? Then you can also prepare the sweet curd cheese dumplings with other fruit. In autumn, for example, plums, which are a bit sour, can be added to the pureed fruit with 1 tablespoon of honey.
- For the dumplings
- 12 large pretty Strawberries
- 250 grams Quark
- 50 grams butter
- 1 egg yolk
- 50 grams Semolina flour
- 50 grams Pastry flour
- 1 organic lemon (zested and juiced)
- 25 grams powdered sugar
- 1 packet Vanilla sugar
For the dumplings: Drain the quark well and mix with the butter, egg yolk, semolina flour, flour, lemon zest, powdered sugar and vanilla sugar until the mixture comes together. Cover and refrigerate 30 minutes.
Rinse, hull and pat dry the strawberries. Divide the dough into 12 portions, push a strawberry into the center of each making sure it is enclosed in the dough. Cook in a pot of lightly salted simmering water until the dumplings bob to the surface and are cooked through, about 15 minutes.
For the brittle: Oil a baking sheet.
In a skillet, melt 100 grams (approximately 4 ounces) sugar with Amaretto until caramelized. Add the sliced almonds, mix and pour onto the baking sheet, spreading it thin with an oiled metal spatula. Let cool until firm. Place in a plastic sealable bag and crush with a rolling pin.
Lift the dumplings from the water, drain well and toss in brittle.
In a blender, puree the 500 grams (approximately 18 ounces) strawberries with sugar and apple juice, pour on the plates and set dumplings on top. Scatter the strawberry pieces around dumplings. Dust with powdered sugar, garnish with mint leaves and leaves.