Recipes
64
Curd dumplings made from pearl barley groats, wrapped in almond flakes with a mirror raspberry glaze.
Serves 4
Curd dumplings made from pearl barley groats
Curd dumplings made from pearl barley groats
Preparation:
- Preparing the pearl barley:
- Melt the butter in a saucepan, then lightly toast the pearl barley in it.
- Pour in the hot milk and cook over medium heat, stirring frequently, until soft. Add more milk if needed.
- Once cooked, remove from heat and let it rest, covered, until cooled.
- Preparing the cottage cheese mixture:
- Mix the cooled cooked pearl barley with the cottage cheese, acacia honey, vanilla sugar, and the zest and juice of a lime or lemon.
- Add a pinch of salt to taste.
- Combine thoroughly and adjust the flavor. If the mixture is too soft, chill it briefly in the refrigerator before shaping.
- Shaping and coating the dumplings:
- Use an ice cream scoop or a spoon to form small dumplings.
- Roll them in toasted almond flakes until evenly coated.
- Dust the dumplings with powdered sugar.
Raspberry Mirror Glaze
250 g raspberries
75 g granulated sugar
15 g lemon juice
1 g MÁNYA ground cinnamon
100 ml red wine
75 g granulated sugar
15 g lemon juice
1 g MÁNYA ground cinnamon
100 ml red wine
Preparation:
- Dissolve and caramelize the sugar in a pan.
- Pour in the red wine, add the raspberries and lemon juice.
- Cook for a few minutes until the raspberries break down.
- Season with ground cinnamon and blend until smooth.
- Strain through a fine sieve to achieve a silky texture.
Serving:
- Serve the cottage cheese and pearl barley dumplings on a plate or in a deep bowl.
- Spoon the raspberry mirror glaze underneath the dumplings.
- Garnish with fresh raspberries and mint leaves.
- Serve chilled to help the dumplings and glaze maintain their shape.