Curd Cheese Dumplings with Cranberry Foam

Separate the egg and beat the egg white until stiff. Mix the curd, breadcrumbs, semolina and egg yolk, carefully add the beaten egg whites and chill the mixture in the refrigerator.

Then steep in simmering water for about 10 minutes.

Brown the breadcrumbs in butter and roll the dumplings in it.

For the cranberry foam, whip the whipped cream until stiff, finely puree the jam and fold into the cream. Serve the curd dumplings with cranberry foam.

Preparation Tip:

Refine the dumplings with a little vanilla sugar. If you like, mix a few chopped nuts into the crumb mixture.

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