John Myers
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Karthauser Dumplings with Ricotta Honey Ice Cream
The perfect karthauser dumplings with ricotta honey ice cream recipe with a picture and simple step-by-step instructions.
Ciabatta:
- 400 g Flour
- 1 tsp Sugar
- 1 tbsp Salt
- 0,25 Pc. Yeast cubes
- 270 ml Lukewarm water
Ricotta honey ice cream:
- 3 Pc. Egg yolk
- 100 ml Honey liquid
- 50 g Powdered sugar
- 1 pod Vanilla pulp
- 400 g Ricotta
Berry mirror:
- 750 g Frozen berry mix
- 100 g Powdered sugar
- 1 Pck Vanilla sugar
Karthauser dumplings:
- 1 Pc. Ciabatta
- 2 Pc. Eggs separated
- 500 ml Milk
- 30 g Sugar
- 1 Pck Vanilla sugar
- 1 Pr Salt
- 1 Pck Panko flour
- 3 tbsp Clarified butter
- 50 g Amarettini almond biscuits
- 50 g Sugar
Ciabatta (bake three days in advance if possible):
- Mix the flour, sugar and salt in a bowl, crumble the yeast into it, add lukewarm water and stir with a wooden spoon.
- The dough is very soft and should therefore rest covered for at least 2 hours. After 2 hours, place the dough on a heavily floured work surface and fold into a packet with slightly damp hands.
- Cover the dough piece and let it rest on the work surface for 30 minutes. Prepare a baking sheet with baking paper, sprinkle some flour on the baking paper.
- Dust the piece of dough with a little flour and place on the baking sheet. Preheat the oven to 220 ° C and bake the ciabatta for about 22 minutes.
Ricotta honey ice cream:
- Mix the egg yolk, honey, powdered sugar and vanilla pulp in a metal bowl. Whip everything over a hot water bath until light cream.
- Then stir the egg mixture into the ricotta and let it freeze in the ice cream maker. Then fill the ice cream in a box and store in the freezer until serving.
Berry mirror:
- Thaw the berry mixture and finely puree with the powdered sugar and vanilla sugar. Strain the berry mixture through a fine sieve.
- Cut the ciabatta into pieces and remove the rind. Then beat the egg whites out of the egg whites.
- Express a little ciabatta, turn first in the egg whites and then in the panko. Now bake golden yellow in plenty of hot lard.
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