John Myers
Contents
show
Filled Curd Dumplings with Poppy Seed Ice Cream
The perfect filled curd dumplings with poppy seed ice cream recipe with a picture and simple step-by-step instructions.
For the curd dumplings:
- 50 g Butter
- 50 g Powdered sugar
- 2 Pc. Egg yolk
- 1 Pc. Egg
- 1 tsp Vanilla sugar
- Grated lemon peel
- 500 g Layer cheese
- 150 g White crumbs
- 125 g Nougat
For the poppy ice cream:
- 0,25 l Cream
- 0,25 l Milk
- 80 g Sugar
- 1 tsp Honey
- 6 Pc. Egg yolk
- 2 cl Rum
Curd noodles:
- Mix the butter with the powdered sugar, vanilla sugar and eggs until foamy, add a little grated lemon zest, the layered cheese and the white breadcrumbs, mix everything and let it rest for two hours.
- Shape the nougat into balls and coat with the mixture.
- Let the dumplings soak in lightly salted, boiling water for 12 minutes. Drain the cooked dumplings, roll them in butter crumbs and dust with powdered sugar.
Poppy Ice Cream:
- Bring the cream, milk, sugar, honey with poppy seeds to the boil and then let it steep for an hour, covered. Pour through a sieve.
- Bring the liquid back to the boil, add to the egg yolks while stirring and peel off to the rose.
- Approx. Add a third of the poppy seeds that have remained in the sieve and allow to cool. Add the rum and freeze in the ice cream maker.
Facebook Comments