Ingredients for 4 persons:
500 g potatoes (floury cooking)
salt
50 g flour
50 g durum wheat semolina
30 g powdered sugar
200 g mixed berries (e.g.: currants, raspberries and blueberries)
100 ml orange juice
3 tablespoons sugar
150 g buttermilk
40 - 60 g breadcrumbs
50 g butter
lemon balm leaves and powdered sugar for garnish
Preparation:
1. Wash potatoes and cook in lightly salted water for 25 minutes. Then drain, let cool slightly and peel. Press potatoes through a potato ricer, spread the mixture out a bit and let it cool down a bit more.
2. Add flour, semolina and sifted powdered sugar and knead quickly until smooth. Form into small dumplings and let rest covered with foil for about 10 minutes.
3. In the meantime, bring plenty of lightly salted water to the boil in a large saucepan. Cook the dumplings over low heat for about 8 minutes. Then remove
carefully out of the water with a skimmer and drain well.
4. For the sauce, sort the berries and clean the currants. Half of the berries,
Puree orange juice, sugar and buttermilk in a blender. Fold in remaining berries.
5. Roll dumplings in breadcrumbs and fry in slightly heated butter until golden brown. Serve in portions with the sauce. If desired, sprinkle with lemon balm
and powdered sugar.
Preparation time approx. 1¼ hours
Nutritional values per serving approx.:
Calories: 402
Joule: 1682
Protein: 8.2 g
Fat: 11.3 g
Carbohydrates: 64.6 g
(FoodCentrale by ddp images)
