Quark dumplings with candied fruits and white mocha sabbayon

Ingredients for 4 servings:

• 480 g low-fat curd cheese
• 30 g butter
• 30 g sugar
• 8 g vanilla sugar
• 1 egg(s)
• 2 egg yolks
• 100 g white bread
• 2 lemons
• 2 oranges
• 10 g candied lemon
• 10 g candied orange peel
• 30 g raisins
• 100 g butter
• 170 g breadcrumbs
• 50 g brown sugar
• 1 pinch of cinnamon
• 200 ml milk
• 60 g coffee beans
• 20 g sugar
• 4 egg yolks

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

To make the quark dumplings, drain the quark overnight in a sieve, then squeeze dry with a cloth. Beat the butter, sugar, and vanilla sugar until light and fluffy. Add 1 egg and 2 egg yolks and beat until creamy after about 5 minutes. Remove the crust from the white bread, dice finely, and add to the creamy butter along with the raisins, lemon, and orange zest. Finely chop the candied lemon and candied orange peel and stir into the butter along with the quark. Cover the bowl with cling film and let the mixture rest in the refrigerator for 30 minutes. Using an ice cream scoop, shape the quark mixture into dumplings and let them simmer slowly in lightly boiling salted water for 10-15 minutes. Remove from the water with a slotted spoon and toss in the warm breadcrumbs. To make the crumbs for the quark dumplings, first melt the butter in a pan. Add the breadcrumbs, brown sugar, and cinnamon, and toast the crumbs until golden brown. For the white mocha sabayon, bring the milk to a boil in a saucepan, add the coffee beans, and let it steep for about 1 hour. Then pour the milk through a sieve and collect it. Whisk the milk with the sugar and egg yolks well and place over a hot water bath for 4-5 minutes until creamy. Serve the sabayon with the quark dumplings. Tip: The crumbs and sabayon can also be used for quark dumplings.