Manuel Vista 350 Bell

Christmas menu 2010: Mozart marzipan dumplings with cream

Very well could be a multi-course menu consisting only of desserts, I'm confessing sugary bacon balls ... Among the desserts I have so often spoiled for choice, even at this year's Christmas menu , where have I really done to craft desserts, So that for which I spend hours in the kitchen am. This relaxes me. However, this dessert is almost simple.

had the recipe but then found yet so its quirks, which I have often cooked the books at the Austria-series. The dumplings should cover simmer, stirring constantly over low heat - just as, if, after the addition of semolina in milk once a lump is there, no liquid?

also voted for the amount of the nut filling is not - where the shell was too hard, the abundance was too liquid ...

In general, the filling: While the preparation I thought, instead of pistachios Walnuts I liked it better. That would be slightly stronger flavor and color contrast - when cutting the dumplings Mozart looks almost like a Mozart ball. Next time, be taken as a pistachio filling.

As part of a menu, the dessert can be prepared the day before. Before serving, then only needs to wrap around the wealth, and then pull the dumplings cooked. I have frozen the remains - according to recipe 3 dumplings per person are provided, but the Wolverines managed itself, we do not, we would not be done in less passes. The dumplings are in fact mighty powerful. I'm curious if dumplings and cream tk-hand feed.

The original recipe is from Helmut Austrian, who in Vienna MAK cooks, and is from the book "Austria's classic. Viennese cuisine with a modern interpretation "

Mozart balls with marzipan cream

Ingredients for 18 dumplings.

For the dumpling filling:
100 ml milk
40 g granulated sugar
1 tablespoon white rum
200 g ground walnuts (alternatively, pistachios)
40 g white chocolate, coarsely grated 40 g
ladyfingers, crushed / crumbled

For the dumplings shell:
250 ml milk, and milk to smooth stirring
60 g butter
(called Durum / Semola, that is very finely ground meal, as it is used for noodles, wheat flour) 80 g of hard wheat semolina
1 lemon, including the shell
1 teaspoon vanilla sugar
3 eggs
90 g white bread crumbs
salt

For the marzipan cream:
250 g marzipan
375 ml milk
60 ml whipped cream
½ tsp corn starch
50 g granulated sugar
20 ml Amaretto

For the decoration:
finely chopped pistachio nuts and nougat or chocolate chips or chocolate figures
ladyfingers, / ground crumbles

Preparation: For the dumplings
wealth boil add the milk, sugar and rum to the boil, then into the nuts, stirring constantly until the mixture becomes firmer. Then stir in chocolate and biscuit crumbs. Allow the mixture to cool. Then shape into 18 balls and freeze. For the dumplings boil

cover milk, butter and a pinch of salt. give lemon zest, then the meal. The mass thickens very quickly, so a little milk to use to stir until smooth. Allow the mixture to cool, then work with vanilla sugar, eggs and bread crumbs. let cool completely. share

For the marzipan cream, marzipan into small pieces and with milk, cream, sugar and starch bring to a boil. Then blend in very low heat until the marzipan has dissolved (hectic and Austrians take a stick blender, o)). Then with amaretto flavor. If you like, the cream before that happens through a fine sieve, then the cream is fine and more fluid.

the dumplings from the freezer to take wealth and individually wrapped in dumpling shell. can pull the dumplings in simmering water, cooked until they float to the surface. This takes about 10 minutes. Then the dumplings with a slotted spoon out of the water, roll in remaining biscuit crumbs, place on plate, and everything to give marzipan cream with grated Sprinkle pistachios. Garnish with praline or chocolate chips or chocolate pieces.