Neuhauser curd dumplings

Ingredients for 6 servings:

• 500 g quark (cottage cheese), 0.5-5% fat, can also be 20%)
• 2 eggs
• 5 tbsp semolina
• 1 tbsp flour
• 1 tsp baking powder
• 1 tbsp vanilla sugar
• 200 g breadcrumbs
• Seasonal fruits or frozen berries
• 100 g butter
• 1 lemon(s), untreated, or lemon flavor
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quark dumplings

Separate the egg yolks and egg whites, beat the egg yolks with the vanilla sugar until frothy, then stir in the curd cheese and continue beating until frothy. Mix in the baking powder, flour, and semolina. Grate all of the lemon zest and mix in. Beat the egg whites until you can turn the bowl upside down without any of it running out, then fold them into the curd cheese. If the mixture is too runny, thicken it with a little breadcrumbs or semolina. Let it rest in the refrigerator for at least 15 minutes. Melt the butter in a pan, mix well with the breadcrumbs, and toast until medium brown, stirring constantly. The crumbs should be pourable, not clumpy. Bring a large pot of salted water to a gentle boil (not boiling, not boiling!). Using a wet spoon, scoop out portions of the curd dough and carefully place them in the water. Professionals manage to form small dumplings with wet hands (keep them under water and rinse them). It’s also helpful to dust your hands with flour before shaping and then wet them. The flour creates a firm surface so the dumplings won’t fall apart. Keep the water just below boiling point. After about 5 minutes, when the dumplings have risen to the surface, remove them with a slotted spoon, let them drain, and roll them in the breadcrumbs. Purée the prepared fruit with an immersion blender and serve in a fruit glaze on serving plates. Place the dumplings on top, sprinkle each with 1 tablespoon of toasted breadcrumbs, and dust with powdered sugar.