John Myers
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Quark Dumplings with Raspberry Ice Cream and Raspberry Roast
The perfect quark dumplings with raspberry ice cream and raspberry roast recipe with a picture and simple step-by-step instructions.
Quark dumplings:
- 250 g Quark
- 1 Pc. Eggs
- 2 tbsp Butter
- 70 g Durum wheat semolina
- 2 tbsp Breadcrumbs
- 30 g Breadcrumbs to roll over
- 100 g Powdered sugar
Raspberry ice cream:
- 500 g Frozen raspberries
- 1 Pc. Protein
- 250 ml Elderberry syrup
Raspberry Roast:
- 250 g Raspberries
- 100 g Butter
- 100 g Sugar
Quark dumplings:
- Work the quark, egg, semolina, breadcrumbs and butter in a bowl into a firm dough. Let the dough rest in the refrigerator for about 30 minutes.
- Form dumplings of the same size from the dough and simmer in salted water over medium heat for about 7 minutes.
- Toast the breadcrumbs in a pan with butter and powdered sugar while stirring until golden brown. Take the dumplings out of the water and roll them in the breadcrumbs.
Raspberry ice cream:
- Use a blender or hand blender to puree the frozen raspberries, syrup and egg yolks.
Raspberry Roast:
- Let the sugar caramelize with the butter in a pan and mix with the frozen raspberries in the pan while they are warm. Let cool in small drops on a baking sheet.
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