Kapfensteiner Pumpkin Seed Dumplings

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INGREDIENTS:
  • 40 g butter
  • 250 g low fat curd cheese
  • 1 small egg
  • 80 g wheat semolina
  • 40 g ground pumpkin seeds
  • 20 g dark chocolate
  • 50 g marzipan
  • 1 pinch of salt

    BRITTLE
  • 60 g sugar
  • 20 g butter
  • 75 g pumpkin seeds

    ELDERBERRY SAUCE
  • 300 g elderberries
  • 100 g granulated sugar
  • 3-4 tbsp water
  • a little orange liqueur
  • cloves to taste
  • cinnamon
  • lemon zest


    DIRECTIONS:
    DUMPLINGS
    Beat the butter until foamy, add the curd cheese, salt, egg, semolina and pumpkin seeds.
    Cover and transfer to the fridge for an hour.
    Cut the chocolate into eight pieces, wrapping each one in a mantle of marzipan.
    Divide the mixture into eight pieces and wrap around the chocolate marzipan balls.
    Shape and cook in lightly salted simmering water for about 10 minutes.

    BRITTLE
    Melt the sugar and add the butter.
    When liquid add the pumpkin seeds and roast.
    Transfer to greased aluminium foil, leave to cool and grind finely.

    SAUCE
    Bring the water to the boil and add the sugar and spices.
    Simmer for approximately 15 minutes.
    Add the elderberries and cook until soft. Season with orange liqueur. Roll the dumplings in the brittle and serve with the sauce.



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