Plum For Strawberry Knodeln
I have used part of the original Austrian name for this dish because the English translation is dumplings, but the unfortunate associations with solid suet pastry that this title has in Britain do a great disservice to the delicate covering of this recipe. The plums can have their stones replaced by marzipan, walnuts or almonds. Traditionally, the dumplings are rolled in breadcrumbs that have been fried in plenty of butter until crisp and golden then dusted. with icing sugar. Crushed sweet biscuits can be used instead of breadcrumbs and the final icing sugar dusting omitted. I like crushed macaroons or amaretti biscuits, and finely grated plain chocolate or cocoa powder are very good with strawberries.
INGREDIENTS:
40 G/ 11/2 OZ UNSALTED BUTTER 1 WHOLE EGG, SIZE. 2, BEATEN 1 EGG YOLK, SIZE 3
350 G/12 OZ CREAM CHEESE,
SIEVED
1 1/2 TBSP SOURED CREAM
APPROXIMATELY 11/2 TSP
VANILLA CASTER SUGAR, TO TASTE
FEW DROPS ALMOND ESSENCE
40 G/11/2 OZ PLAIN FLOUR
20 GM OZ CORNFLOUR
12 SMALLISH RIPE PLUMS
OR 1 2 STRAWBERRIES 135-175 G/41/2-6 OZ MARZIPAN OR 12 WALNUT HALVES OR
ALMONDS (OPTIONAL)
TO SERVE:
SABAYON SAUCE OR COLD CUSTARD
DIRECTIONS:
Beat the butter until fluffy, then gradually heat in the egg and egg yolk, then mix in the cream cheese, soured cream, sugar and almond essence. Sieve together the flour and cornflour, then, using a slotted spoon, stir into the cheese mixture and mix well until smooth. Cover and chill in the refrigerator for 30 minutes.
If using plums, carefully remove the stones and fill the cavities with a piece of marzipan, a walnut half or an almond, if liked.
On a lightly floured surface, gently roll out the dough to about 5 mm - 1.25 cm/1/4-1/2 inch thick, then cut into 12 approximately 12.5 cm/5 inch squares. Place a plum or strawberry in the centre of each. Brush the edges with a little water and fold the dough over the fruit to form a package, pressing the edges to seal.
Bring a wide saucepan of water to the boil, carefully lower in some of the dumplings so they are not crowded and poach for 12-15 minutes.
Using a slotted spoon, transfer the dumplings to a plate lined with a cloth and keep warm while cooking the remaining dumplings. Serve warm with Sabayon Sauce.
ustard.
