Curd Cheese Dumplings with Orange Salad

Remove the crust from the bread, cut the inside into very fine cubes and crush the crust in a hand mixer. Scrape out the pulp of the vanilla pod. Beat 150 g powdered sugar, butter, egg, egg yolk, 1/2 tsp grated lemon peel, about 1/2 tsp juice of one lemon and half of the vanilla pulp until creamy and fold in the bread cubes. Spread the curd through a sieve and fold into the quantity form.

Heat the milk with 4 tbsp sugar and the remaining scraped out vanilla pulp and the vanilla pod. Form dumplings from the mixture and poach them in the vanilla milk for about 15 minutes. In a frying pan caramelize the bark crumbs with 2 tbsp. sugar and 1 tbsp. butter and pour over the prepared dumplings. (Or toss the dumplings directly in the frying pan with the bark crumbs). Serve with the marinated orange fillets.

Tip: The vanilla milk is equally suitable as a beverage.

Orange salad:

Remove the peel from the oranges, cut into fillets (so that the intermediate membranes are removed) and place in a large enough bowl. Bring red wine, grenadine and rum with cloves, sugar, cinnamon stick, cardamom, ginger, coriander and new spice to a boil in a saucepan and then pour over the orange fillets form.

Tip: If you let the fillets steep for a day in the refrigerator, they taste even better.

Our tip: Use high-quality red wine for an especially fine taste!

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