Quark dumplings with sour cherry soup

Ingredients for 4 servings:

• 250 g low-fat curd cheese
• 125 g toast bread (without crust)
• 50 g butter
• 50 g powdered sugar
• 4 egg yolks
• some lemon peel
• some orange peel
• 100 g sugar
• 80 g almond(s), chopped
• 450 ml red wine
• 80 g sugar
• 1 cardamom pod(s)
• 1 carnation(s)
• ¼ stalk(s) cinnamon
• 1 tbsp cornstarch
• 300 g sour cherries, frozen

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

round and delicious

To make a firm quark mixture, I place the low-fat quark in a kitchen towel two days in advance, repeatedly squeeze out the water, and let the towel hang overnight. The next day, finely grind the toast in a food processor. Cream the butter and powdered sugar until creamy and gradually add the egg yolks. Mix with the quark, toast, and lemon and orange zest and refrigerate overnight. Make a brittle from the sugar and almonds. Roast the almonds without fat and coarsely grind them. Caramelize the sugar. Add the almonds and spread the mixture on baking paper. Once cooled, grind with a hand blender. Heat the red wine with the sugar. Add the spices. After about 2 hours, remove the spices. Dissolve the cornstarch in 1 tablespoon of cold red wine and use it to thicken the spiced red wine. (The sour cherries will release more juice later.) Form the quark mixture into dumplings. Bring the water to a boil and remove from the heat. Add the dumplings and let them simmer over low heat until they rise to the surface. Meanwhile, thaw the frozen cherries in the red wine and warm them. (Low heat will help the cherries retain their bite.) Drain the finished dumplings on kitchen paper and roll them in the brittle. Serve on top of the sour cherry soup.