Pot Dumpling with Strawberry Sauce

For the pot dumplings with strawberry sauce, whip the cream until stiff. Mix the curd, yogurt and Qimiq until creamy. Stir in cane sugar and vanilla sugar. Fold in stiffly whipped cream.

Season to taste, refrigerate (at least 2-3 hours).

For the strawberry sauce, wash, hull and trim the strawberries. Place in a saucepan and puree. Refrigerate until ready to serve.

Arrange the dumplings on plates with strawberry sauce. Garnish with mint or lemon balm if desired.

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