John Myers
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Curd Dumplings with Elderberry – Wild Berry Mush
The perfect curd dumplings with elderberry – wild berry mush recipe with a picture and simple step-by-step instructions.
for the curd dumplings
- 250 g Curd cheese / quark
- 25 g Butter
- 25 g Sugar
- 80 g Toasted breadcrumbs
- 2 whole Eggs
- 1 teaspoon Vanilla sugar brown
- 1 tablespoon Lemon juice
for the hazelnut crumbs
- 60 g Butter
- 30 g Normal breadcrumbs
- 50 g Ground hazelnuts
- 40 g Sugar
for the forest berry purée
- 400 g Mixed wild berries
- 400 g Sugar
- 1 teaspoon Vanilla sugar brown
- 1 Shot Plum liqueur
- 1 teaspoon Lemon or lime juice
- 1 leaf Gelatin
- 1 leaf Icing sugar to sprinkle
Prepare pots the day before
- Wrap the pot the day before (or at least 3 hours before use) in a piece of kitchen roll and then in a clean tea towel so that the liquid is removed from the pot – store in the refrigerator until use – the pot before further processing Press a little again in the tea towel – the original 250 gram pots have now shrunk to 200 grams
- Cut the crust off the toast the day before – then place the toast slices in the lukewarm oven for about 30 minutes – let them dry until the next day – before using the toast bread in the moulinex, grind the toast into very fine crumbs – TIP: you can make the edges of the cut toast bread you cut cubes and let them dry – you can use them later for bread dumplings or soup garnishes
the curd dumplings
- stir the soft butter with sugar, egg, vanilla and lemon juice until foamy – then the prepared pot is gradually added – finally fold in the toasted breadcrumbs – let the mixture rest for approx. 20 minutes in the refrigerator – then small dumplings are formed – water bring the dumplings to the boil with 1 tablespoon of sugar – cover and let the dumplings simmer for approx. 8 minutes – take the dumplings out with the slotted spoon and let them drain on a tea towel
the hazelnut crumbs
- Melt the butter in a pan – mix the breadcrumbs with the grated hazelnuts and roast this mixture in the hot butter – after a while, add the sugar and roast well again
the elderberry and forest berry purée
- heat the berries in the pot – add sugar as required – soak gelatine leaves in cold water, then squeeze out and dissolve in the hot berry mixture
serve and decorate
- roll the pot dumplings in the hazelnut crumbs – put the berry puree on the plate – place the pot dumplings on top – decorate with fruit and some cream – finally sprinkle some icing sugar on top
my summary
- the dumplings were heavenly … light food, very fine in consistency and very tasty … they were also relatively easy to prepare … even if i am not allowed to eat them myself for the near future due to food intolerance I like to prepare them for guests again !!
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