Holzknechtnocken with Strawberry Curd au Gratin
- Time
- 45 minutes
- Servings
- 4
Ingredients
Dumplings
- 1 cup (250 g) wheat flour
- 1 pinch of salt
- 1 tbsp oil
- 1 ½ cups (375 ml) boiling water
- 8 whole strawberries
- 3 tbsp butter, melted
Strawberries
- 2 cups (500 g) strawberries, washed and stemmed
- Sugar or honey
- Lemon juice
Gratin mixture
- ¼ cup (70 g) butter, softened
- Lemon zest
- Vanilla sugar
- ¼ cup (50 g) confectioners’ sugar
- 2 eggs, separated
- 1 cup (250 g) curd cheese (e.g. quark or farmer cheese)
- 1 tbsp creme fraiche
- ⅛ L heavy cream
- ½ cup (100 g) granulated sugar
Method
- In a large bowl, mix together flour, salt, oil, and hot water. Knead until you get a dough.
- Divide dough into 8 pieces. Flatten each piece, and wrap around a single whole strawberry. Pinch shut to form a dumpling.
- Boil dumplings for 5–7 minutes in salted water. Coat in melted butter.
- Cut remaining strawberries into pieces. Toss with sugar and lemon juice.
- Beat together the butter, lemon zest, vanilla sugar, and confectioners’ sugar until creamy. Mix in egg yolks, curd cheese, and crème fraîche.
- Whip cream with sugar. Fold the whipped cream into the butter-cheese mixture.
- Whip the egg whites to stiff peaks, and fold into the above mixture.
- Preheat the oven to 200°C
- Arrange some strawberries on oven-safe plates. Top with some of the cheese mixture, then a few dumplings on top and sprinkle with sugar.
- Place plates in the oven, and bake until golden.