Cream cheese dumplings with leaf salad and tomato jam

Ingredients for 4 servings:

• 200 g cream cheese (Gervais)
• 1 tbsp chives, finely chopped
• 1 tbsp basil, finely chopped, some leaves for decoration
• 1 sheet of gelatin
• some salt and pepper
• 300 g mixed leaf salad
• 250 g tomatoes
• 1 small chili pepper(s)
• 50 ml pineapple juice
• 100 g gelling sugar
• ½ lemon(s)
• some balsamic vinegar
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

sophisticated starter

To make the dumplings, briefly soak the gelatine leaf in ice-cold water, squeeze out excess water, and melt it on the stove with a little water until it’s melted. Stir in the Gervais, making sure no lumps form. Remove from the heat, stir in the herbs, season with salt and pepper, and chill for 1.5 hours. Score the tomatoes crosswise, briefly blanch them in boiling water, and peel off the skins. Remove the seeds if desired. Finely chop the chili. Mix the tomatoes, chili, pineapple juice, gelling sugar, and lemon juice and bring to a boil on the stove. Boil gently for about 5 minutes, then chill. To serve, arrange the lettuce leaves on plates. Using two spoons, cut out dumplings from the cheese mixture and arrange them decoratively on top. Serve the tomato jam in bowls. Drizzle with the balsamic reduction and serve. Serve with baguette or wholemeal bread and a nice glass of white wine. Tip: You can of course make more and fill it into prepared twist-off jars; it will then keep for at least 6 months.