Pot Dumplings with Coconut on a Blackberry Layer

For the pot dumplings, separate the egg yolks from the egg whites. Beat the egg whites to a snow. Mix the curd with the yolks, spelt semolina, coconut flour and a pinch of salt with a mixer, fold in the snow and let it rest for at least 30 minutes.

The consistency of the dough should be rather soft, but firm enough to form dumplings. Bring salted water to a boil. Form dumplings from the dough with two tablespoons and place them in the boiling salted water.

Cook for about 8-10 minutes (must float to the top.).

For the blackberry topping, strain the blackberries and lightly sugar them if necessary. Set aside a few blackberries for garnish.

Arrange the strained blackberries on a plate and place the dumplings on top, sprinkle with coconut flakes and garnish with the fresh blackberries and drizzle with a little maple syrup.

The mixture is enough for about 10 dumplings.

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