Spinach dumplings on parmesan foam with fresh truffle

Ingredients for 5 servings:

• 190 g dumpling bread
• 190 g low-fat curd cheese
• 150 g leaf spinach, frozen, chopped
• 50 g onion(s)
• 3 eggs
• butter
• nutmeg
• salt and pepper
• 200 g Parmesan
• 800 ml cream
• 1 lemon(s), juice
• salt and pepper
• 40 g truffles, fresh
• 150 g water
• 100 g oil
• 20 g flour
• Beetroot powder
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

from the show “The Perfect Dinner” on VOX from 19.03.2025

Thaw and chop the spinach. Finely dice the onion and sauté in butter until translucent. Mix the low-fat quark with the eggs, fold in the dumpling bread, add the spinach, and season with salt, pepper, and nutmeg. Let it rest for about 20 minutes, then form dumplings. Let it soak in salted water for about 13 minutes. Then remove the dumplings and keep warm. For the dumplings, mix all the ingredients together and add about 1 tablespoon of beetroot powder. Heat a non-stick pan with a little oil. Pour the liquid batter into a measuring jug and pour into the hot pan in portions. Fry the dumplings until the water has evaporated. Then place them on a kitchen towel, add a little salt while still warm, and let them cool completely. For the Parmesan foam, bring the cream to a boil in a saucepan and add the remaining ingredients. Bring back to a boil, remove from the heat, and blend until foamy. Pour the foam into deep plates, place the dumplings on top, and insert a skewer into each dumpling. Grate the truffle over the top. Nadine prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 in Ingolstadt on Wednesday, March 19, 2025.