in

Karthauser Dumplings with Ricotta Honey Ice Cream

5 from 4 votes
Prep Time 1 hr
Cook Time 1 hr
Rest Time 2 hrs
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 177 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 177kcalCarbohydrates: 22.1gProtein: 4.9gFat: 7.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cheese: Cheese Fondue

Franconian Wedding Dinner Made from Ravioli with Horseradish Sauce and Cranberry Pearls