Austrian Pillows With Plum And Raspberry Compote
A cousin of Italian savoury gnocchi, Austrian pillows are soft, lightly sweetened halls served with a compote that really brings the pudding to life.
INGREDIENTS:
APPROXIMATELY 1 TBSP
VANILLA SUGAR
JUICE AND FINELY GRATED RIND
OF 1 LEMON
25 G/1 OZ UNSALTED BUTTER 300 G/ 10 OZ COTTAGE CHEESE, DRAINED AND SIEVED
2 EGGS
40 G/1/2 OZ FINE SEMOLINA
COMPOTE:
350 G/12 OZ RIPE. BUT FIRM PLUMS, HALVED AND STONED
150 ML/5 FL OZ MEDIUM- BODIED DRY WHITE WINE, SUCH AS VOUVRAY OR OTHER
CHENIN BLANC
1 BAY LEAF APPROXIMATELY 1 TBSP REDCURRANT JELLY
225 G/8 oz. RASPBERRIES
DIRECTIONS:
Put the sugar and lemon juice into a bowl. In a small saucepan, melt 25 g/1 oz butter, then pour into the bowl and beat until frothy. Add the cottage cheese and eggs and beat until smooth. Stir in the semolina, then cover and leave in the refrigerator for 1 hour.
To make the compote, put the plums into a saucepan with the wine and bay leaf, then simmer very gently until the plums are just tender. Discard the bay leaf. Stir in the red currant jelly to taste and keep warm over a low heat.
Heat a large saucepan of salted water to simmering point. Using 2 wetted
dessertspoons, form the mixture into small dumplings and lower into the water. Poach for about 10 minutes, or until they rise to the surface. Using a slotted spoon, transfer the dumplings to absorbent kitchen paper to drain briefly.
Remove the compote from the heat and stir in the raspberries. Serve warm with the pillows.
