Quark dumplings

Melt the butter in a pan over a medium heat.

Wash the lemon in hot water, dry and grate the zest.

Place the remaining ingredients in a large bowl with the melted butter and lemon zest and stir until smooth.

Ingredients

25 g Butter, 1 units Lemon, 250 g Quark (20% fat), 1 units Eggs, 3 tbsp Raw cane sugar, 2 tbsp Vanilla sugar, 1 pinch Sea salt, 70 g Semolina

With slightly moistened hands, shape the mixture into small dumplings approx. 4 cm in diameter and set aside.

Bring a large pan of salted water to the boil. Reduce the temperature to medium heat so that the water only boils slightly.

Place the dumplings in the water and cook for 10 minutes.

Ingredients

1 pinch Salt

Wash, halve, pit and quarter the plums.

Caramelise the sugar in a pan and add the butter. Deglaze with rum, port wine and orange juice.

Slice the vanilla pod lengthways and scrape out the pulp with the back of a knife. Add the spices to the pan.

Ingredients

300 g Plums, 2 tbsp Brown raw cane sugar, 1 tbsp Butter, 50 ml Rum (brown), 100 ml Port, 50 ml Orange juice, 1 units Vanilla pod, 2 tsp Cinnamon (ground), 2 units Star anise

Add the plums and simmer for 5 minutes until the plums are soft. Remove the vanilla pod and star anise.

Stir the starch into the water and use to thicken the stock.

Ingredients

1 tsp Cornstarch, 1 tbsp Water

Melt the butter in a pan over a low heat. Add the breadcrumbs and sugar and fry for 2 mins. over a medium heat until golden brown.

Ingredients

40 g Butter, 100 g Breadcrumbs, 3 tbsp Raw cane sugar

Lift the curd dumplings out of the water with a slotted spoon and roll in the butter crumbs.

Place the finished dumplings on plates, sprinkle with the remaining butter crumbs and serve with the plum roaster.