Curd Dumplings with Berry Sauce

Drain the curd. Cut toast, except for 2 slices, into cubes. Beat 2/3 of the butter/light butter and powdered sugar until fluffy. Beat in eggs one at a time, fold in curd. Season with vanilla sugar, salt and lemon zest. Fold in egg yolks, fold in bread cubes. Let stand for approx. 1 hour. Rinse and clean the strawberries (or the frozen strawberries). Set aside some for decoration. Bring remaining currant, berries, jelly and juice of one lemon briefly to boil, then mash.

Form about 12 dumplings from the curd mixture. Form into boiling salted water and let steep for 10 minutes. Drain the dumplings. Finely crumble remaining slices of toast. Melt the rest of the fat and roast the crumbs in it until golden brown. Roll dumplings in it. Serve dumplings and sauce decorated with mint, strawberries, figs and pistachios.

Preparation : in about 45 min

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