Preparation
Red fruit jelly:
- Wash the fresh berries and pat dry. If using frozen berries, defrost them.
- Wash the sour cherries, pat dry and deseed.
- Bring the fruit juice, red wine, 100 g sugar, 1 sachet of vanilla sugar and cinnamon to the boil in a large pan.
- Mix the cornflour with the blackcurrant liqueur, add to the fruit juice and bring to the boil once.
- Add half of the mixed berries and half of the sour cherries, simmer gently for 2-3 minutes, stirring constantly, remove from the heat and mix in the remaining berries and cherries.
- Transfer the red fruit jelly to a bowl and chill.
Curd dumplings:
- Separate the eggs and beat the egg whites until stiff.
- Beat 20 g butter, 40 g sugar, 1 sachet of vanilla sugar, a little grated lemon peel, orange liqueur and a pinch of salt with a hand mixer until fluffy. Add the egg yolks one at a time and beat until creamy. Add the curd cheese and 60 g Breadcrumbs and mix to form a dough. Finally, carefully fold in the beaten egg whites.
- Bring the salted water to the boil and turn the heat down (the water should no longer boil).
- Form dumplings from the quark mixture with 2 damp teaspoons, place in the salted water and leave to stand for 10 minutes.
- In the meantime, melt 50 g butter in a pan, add 20 g sugar and 100 g Breadcrumbs and fry lightly.
- Dip the finished curd dumplings in it and serve on the red fruit jelly.
Tip: For children, replace the red wine and blackcurrant liqueur with cherry juice and the orange liqueur with orange juice.
