Curd Cheese Dumpling with Blueberry Toast

Mix well curd cheese, semolina, eggs and a pinch of salt and let rest in the refrigerator for at least 30 minutes.

With wet hands form small dumplings (about 3.5 cm in diameter) and simmer in lightly salted water for 10 minutes.

While the dumpling mixture is resting, bring the blueberries to the boil with sugar, cinnamon bark and lemon zest, boil for 3 minutes, remove the cinnamon bark and lemon zest and bind with the carob bean gum.

Carefully remove the dumplings from the water with a sieve ladle and arrange in portions on the blueberry toast.

Sprinkle with cinnamon sugar before serving.

Preparation Tip:

The curd cheese dumplings are a light and fruity dessert, especially in summer. Instead of blueberries, you can also use stewed plums, stewed apricots or simply strawberries.

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