Ingredients

350 g curd cheese (strained)
100 g thinly sliced toast bread
1 egg yolk, 2 eggs
50 g butter
3 cm piece of ginger, grated
30 g icing sugar
Pinch of salt
Rind of ½ a lemon

For the filling:
200 g white chocolate
7 cl Spitz eggnog
40 g coconut oil

For the buttered breadcrumbs:
250 g butter
140 g breadcrumbs
10 g granulated sugar
½ tsp ground cinnamon
¼ of a vanilla pod

Ginger and Eggnog Dumplings

with ragout of apricots and chocolate sorbet

Preparation
  1. To make the dumplings: Beat the butter and sugar together until creamy. Mix in the eggs and egg yolks. Add the ginger along with the lemon rind and a pinch of salt. Mix in the curd cheese. Finally, add the toast bread. Leave the mixture in the fridge for 3 hours.
  2. For the filling, melt the white chocolate and coconut oil in a bowl over a pan of simmering water. Add the Spitz eggnog. Leave to chill in the fridge. Shape into small balls. Fill the dumplings with the eggnog and chocolate mixture. Simmer gently in lightly salted water for around 12 minutes.
  3. For the buttered breadcrumbs, melt the butter, add the breadcrumbs and toast until golden brown.
  4. Bring the apricot juice, white wine, sugar and spices (in a ball infuser) to the boil. Add the apricots and simmer gently until soft. Thicken with a little blended custard powder and bring to the boil again. Add Spitz Puchheimer apricot schnapps to taste.
  5. To make the sorbet: Boil the sugar and water until it reaches a syrup-like consistency. Add the chocolate and the vanilla pod. Leave to cool and put in the ice-cream maker.
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Recipe Download
Rezept_Booklet_Eierweinbrand.pdf
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