Put 6 large slices of toast in a bowl and cut them into small pieces beforehand, or chop them with a food processor. This is important because the dumplings are quite small and no pieces should stick out.
4 Add egg yolks, 2 tbsp creme fraiche, 6 tbsp Parmesan and season with salt, pepper and nutmeg.
Heat a little butter in the pan. Chop the garlic, roughly chop the parsley and sauté the spinach in the pan.
Then cut / chop the whole thing very small and knead everything together into small dumplings of about 30 g per ball.
The mountain cheese foam:
Finely dice the onion and sweat in butter until translucent. Add the poultry stock and reduce for about 3-4 minutes. Add 2 tablespoons of creme fraiche and the juice of half a lemon.
Season to taste with salt, cayenne pepper and black pepper and then stir in the grated mountain cheese together with half a tablespoon of butter. Wait on low to medium heat until all of the cheese has risen in the stock.
Before serving, foam up the mountain cheese with a hand blender. To do this, hold the pot at a slight angle and at the same time hold a large ladle behind the hand blender.
The cheese foams particularly well behind the spoon. If the sauce is too hot, it won't be really frothy. Then add a little milk if necessary.
The tomato and spinach vegetables:
Cut the spring onions into fine rings and halve the cherry tomatoes. Just before serving, sauté the spring onion in butter, add the spinach and sauté for 2-3 minutes. Then add the tomatoes for 1-2 minutes.
Arrangement tip: Spread the tomato-spinach-vegetables in the middle of the plate, place 2-3 dumplings on top. Pour the mountain cheese foam around the outside and drape the grated Parmesan on top of the dumplings at the end.
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