Strawberry Dumplings with Pistachios

For the dumplings, melt the butter, then add the sugar and beat with a whisk to a light cream. Gradually fold in the egg and egg yolk. Season with vanilla, salt and lemon zest. Fold in the drained curd, then the semolina and breadcrumbs. Allow to swell for about 20 minutes – the dough must be stable but malleable. If necessary, firm it up with additional breadcrumbs.

Form a roll from the dough with the diameter of a 2-euro piece, cut 2 cm thick slices from it. Press the slices smooth with the moistened palm of your hand, place a strawberry on each one and wrap it with the dough.

Shape the dumplings smoothly and let them steep gently in lightly simmering salted water for 10 minutes. When they float to the top, they are done. Lift them out with a skimmer and let them drain.

Melt the butter in a frying pan, wait until it turns light brown, then caramelize the sugar in it and toast the hazelnuts in it. Roll the dumplings in the sugar-nut mixture until they are coated all around.

For the strawberry sauce, puree the remaining strawberries with a little sugar and orange or lemon juice in a hand mixer.

For the pistachio crumbs, crush the pistachio kernels with a spoonful of sugar and the mint leaves in a blitz chopper.

Arrange strawberry dumplings with strawberry sauce and whipped cream on plates and sprinkle with pistachio crumbs.

Preparation Tip:

The curd is best drained the day before in a sieve lined with kitchen roll, so that it is really dry.

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