Nougat dumplings

Details

30 min

1 h

30 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For 12-15 dumplings

250 g quark
150 g flour
100 g Rapunzel Polenta precooked
125 g soft margarine
2 tbs egg
or egg replacement
1 pinch Rapunzel Atlantic sea salt fine
approx. 100 g Rapunzel Nougat-Creme with cocoa butter (12-15 small tsp heaps frozen)

For the sauce:

500 g frozen raspberries
water if needed

For the nut topping:

75 g margarine
100 g Rapunzel Cristallino cane sugar
100 g Rapunzel hazelnuts roasted, ground

Details

30 min

1 h

30 min

vegan

Justina
(Wilhelm Studio)

Method

Heat the butter in a water bath. Knead the quark, flour, semolina, salt, and egg (or substitute) to form a nice dough. Place in the fridge for about an hour.

Make 12 small heaps with a teaspoon of the nougat cream and place for about 30 minutes into the freezer. In the meantime make the sauce, heat the frozen raspberries, sweeten if you like, and puree. If necessary, dilute with a little water. Bring salted water to a boil in a saucepan and bring to a simmer.

Form the dumpling dough into 12 small circles, place the heaps of nougat inside, and shape them into small balls. Steep in the water for about 15 minutes. Meanwhile, briefly brown the (vegan) butter with the sugar and ground or chopped hazelnuts. Strain the dumplings and put them directly into the pan and toss briefly in the butter.

Serve with the raspberry sauce.