Sweet ricotta dumplings with rhubarb and strawberry compote

Name: Sweet ricotta dumplings with rhubarb and strawberry compote
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: Ingredients for: 4 servings
Ingredients: 1 stick cinnamon; 50 g butter; 1 - 2 tsp cornflour mixed with a little water; Grated lemon and orange zest (optional); 80 g fine stale brioche crumbs; 400 g virtually fat free ricotta or Quark; 1 egg and 1 egg yolk; 70 g caster sugar; 1 vanilla bean, seeds removed; Icing sugar to serve; 10 g caster sugar; 30 g butter, at room temperature; 250 ml orange juice; Pinch of salt; 120 g fine stale brioche crumbs; 30 g caster sugar; 500 g rhubarb; 350 g strawberries

Preparation info

Ingredients for:
4
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

Gaggenau Recipes

By Gaggenau

Published 2019

About

Ingredients

400 g virtually fat free ricotta or Quark
30 g butter, at room temperature
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Dessert
Vegetarian

Method

Preparation

Strain the ricotta by placing it on a clean tea towel and squeezing to get as much liquid out as possible. Beat together the butter and sugar until well combined, add the ricotta, egg, egg yolk, vanilla seeds, brioche crumb and salt, add the zest here if using, mix well. Leave to rest in the fridge for at least 120 minutes. When ready to roll the dumplings melt the butter