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Poppy Seed Dumplings with Rhubarb Ragout
Curd dumplings: Beat butter in a froth, add other ingredients and leave mixture in refridgerator for an hour. Poppyseed filling: Heat milk and sugar, add other ingredients and let mixture soak in a warm place for an hour. Rhubarb ragout: Peel rhubarb, cut into cubes, add sugar and leave for two hours. Add flavorings and cook rhubarb covered in a low oven (90 C) until tender. Before serving add a little cornstarch. Form the curd mixture into dumplings, stuff with poppyseed filling and cook in a lightly salted boiling water for about 12 minutes. Roll the dumplings in biscuit crumbs and serve with warm rhubarb ragout.
Ingrediants:
Butter, Vanilla flavoured sugar, Eggs, Curds, Soft White Bread Crumbs, Zest of a lemon, Poppy Seed, Sugar, Biscuit Crumbs, Milk, Honey, Orange and lemon zest, Raisins, Cranberries, Rum, Salt, Rhubarb, Clove, Vanilla Bean and Cinnamon Stick, Cornstarch&&30, 10, 2, 300, 70, 1, 125, 88, 100, 125, 15, 1 (each), 15, 15, 1, , 250, 1, 1, 1&&1, 1, , 1, 1, , 1, 1, 1, 2, 1, 7, 1, 1, 5, , 1, , , 5
Category: Desserts
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