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Ingredients for 4 servings:

• 4 m.-sized apples
• 3 tsp lemon juice
• 4 tbsp agave syrup
• 50 ml water
• 500 g quark
• 1 packet of vanilla sugar
• 1 egg(s)
• 7 tbsp soft wheat semolina
• 4 tbsp red currant jam
• 2 tbsp water
• Wine gums (wine gum figures), e.g., from Haribo

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Quark dumplings on apple sauce with red berry sauce

Start with the dumpling dough. To make the dumpling dough, place the quark in a bowl and mix with the egg, semolina, and vanilla sugar, preferably with a whisk. Then cover and set aside for 30 minutes. For the applesauce, peel, core, and cut the apples into small pieces. Place the apple pieces in a medium saucepan with 50 ml of water. Bring to a boil. Shortly after, reduce the heat and add 2 tablespoons of agave syrup and 2 teaspoons of lemon juice. Let the applesauce simmer gently for 15 minutes. Stir well a few times. After this time, puree the applesauce, set aside, and let cool. In another medium saucepan, place the blackcurrant jam and mix with 1 teaspoon of lemon juice, 2 tablespoons of agave syrup, and 2 tablespoons of water. Melt over low heat and simmer gently for about 2 minutes. Set aside and let cool. For the dumplings, bring a large pot of water to a boil, bring to a boil, and then reduce the heat to a gentle simmer. Using an ice cream scoop, form about 16 small semolina dumplings, carefully lower them into the simmering liquid, and cook for 8-10 minutes. The finished dumplings will float to the surface and can easily be skimmed off with a slotted spoon. Initially, you’ll want to use a wooden spoon to help them along so they don’t stick to the bottom of the pot. Initially, the dumplings will be beautifully smooth, like bald heads. After cooking, however, they’ll have a pitted surface. Now it’s time to get busy again: To serve, fill four tall dessert bowls with some applesauce, place a semolina dumpling in each, and drizzle with some of the red berry sauce. Place the wine gums around the dumplings and place four paper umbrellas inside each dumpling. Serve immediately. The remaining dumplings can be stored in a large bowl.