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