Quark Quenelles
Small dumplings made from quark, eggs, flour, semolina, butter and vanilla. They are cooked in boiling water and served with orange fillets and a sauce made from oranges, lemons and cinnamon for dessert. Quark Quenelles are a traditional dish in Germany, Austria and some parts of Eastern Europe. They are similar to Italian ricotta gnocchi or Hungarian túrógombóc. They are easy to prepare and delicious to eat. Try them with some orange sauce for a refreshing treat!
Category: Desserts
Source: www.edeka.de
Equipment
| Large pot | |
| Small saucepan |
Ingredients
| For the quenelles: | |
|---|---|
| Butter | |
| Zucker | |
| Vanillezucker | |
| Salz | |
| Ei | |
| Magerquark | |
| Hartweizengrieß | |
| Weizenmehl | |
| Speisestärke | |
| minzblatt | |
| For the orange fillets: | |
| Orange | |
| Lemon juice | |
| Zimt | |
| Zucker | |
| Spirit | |
Instructions
Bring water to a boil in a large saucepan.
Cream together the butter, sugar, vanilla sugar and a pinch of salt. Stir in the eggs and quark and then add the semolina, flour and cornstarch. Mix everything to a creamy mass.
Use two tablespoons to scoop out dumplings from the quark mixture, form into dumplings and place in the water. Leave uncovered on low heat for about 10 minutes. The cams will float to the top when finished.
Meanwhile, fillet the oranges.
Heat the fillets together with the juice of the orange in a pan over medium heat. Add lemon juice, cinnamon and sugar. Optionally season the sauce with a dash of rum. Simmer over low heat until some of the orange juice has evaporated.
Lift the finished dumplings out of the water with a slotted spoon, drain and arrange on a plate. Pour the sauce with the fillets over the dumplings, decorate with the mint and enjoy warm.
Nutrition
| Serving size: | 298.8 |
| Energy: | 443.1 |
| Ratio: | 1.5 |
| Carbohydrate: | 56.3 |
| Fat: | 11.6 |
| Protein: | 23.9 |
| Saturated fat: | 6.1 |
| Sodium: | 161.5 |
| Sugar: | 20.7 |