Curd Cheese Dumplings with Elder-Ginger Roester

half an hour, elaborate Mix the aged edible curd with powdered sugar, the 2 two eggs, lime juice and rum until smooth. Mix in the melted butter.

Fold in the crumbs and refrigerate for 12 hours.

For the nut crumbs:

Heat the butter in a heavy frying pan. Add the crumbs and toast until everything is a nice color together. Add the hazelnuts and toast briefly. Remove from the heat and add the sugar.

Form dumplings from the mixture and simmer them for 10 minutes in salted water on low heat. Remove the cooked dumplings and roll them in nut crumbs before serving.

For the roester:

Pit plums and cut into sixes. Peel apples and pears, remove core and cut into narrow wedges. In a saucepan, bring elder to a boil, add apples, pears and plums. Peel ginger, grate finely and add as well. Mix vanilla pudding powder in cold water and thicken the elder with it (according to the desired consistency). Season with sugar and juice of one lemon.

Sprinkle the curd dumplings rolled in nut crumbs with powdered sugar and place on the Roester.

Drink:

Klaus Wagner, sommelier at Landhaus Bacher, talks about the varieties of Grüner Veltliner.

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