Ingredients Jump to Instructions ↓

  1. Source: Chef Stefan Hierzer, Hotel Imperial, Vienna, Austria

  2. Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry pur?e, before he even starts adding the dumplings. These cheese dumplings are boiled in rum-scented water, then rolled in crunchy butter-saut?ed breadcrumbs and dusted with confectioners' sugar.

  3. Serves 4 Strawberry Pur?e

  4. 1 cup fresh strawberries, hulled

  5. 1/4 cup confectioners' sugar

  6. Coating

  7. 2 tablespoons (1/4 stick) unsalted butter

  8. 1 cup dried fine breadcrumbs

  9. Dumplings

  10. 2 cups fresh bread cubes

  11. 1 1/4 cups sweet (farmer's) cheese (may substitute ricotta)

  12. 1/2 teaspoon lemon zest

  13. 1/2 teaspoon orange zest

  14. 1 vanilla bean

  15. 1 egg

  16. Pinch of salt

  17. 1/4 cup granulated sugar

  18. 1/2 cup rum

  19. Garnish

  20. 2 ounces bittersweet chocolate, chopped

  21. 12 to 16 blueberries

  22. 4 strawberries, halved

  23. 12 to 16 raspberries

  24. 4 mint leaves

  25. Confectioners' sugar for dusting

  26. To make the pur?e: Combine the strawberries and sugar in a food processor or blender and pur?e. Strain through a fine-meshed sieve and set aside.

  27. To make the coating: Melt the butter in a medium saut? pan and stir in the breadcrumbs and sugar. Saut? until golden and crispy. Set aside in a shallow bowl or plate.

  28. To make the dumplings: In a large bowl, mix the bread cubes, cheese and zests. Split the vanilla bean and scrape the tiny seeds into the mixture; discard the pod (or place in granulated sugar to make vanilla sugar). With a wooden spoon, stir in the egg, pinch of salt and sugar. Let stand for 5 minutes.

  29. 1/2 cup rum. Form the dumpling mixture into 2-inch balls. Drop the dumplings into the boiling water and cook

  30. 5 minutes. Remove with a slotted spoon and drain on towels.

  31. To serve: Melt the chocolate in the top of a double boiler over barely simmering water. Put into a pastry bag fitted with a very small plain tip, or put into a small plastic bag and snip a tiny hole in one corner. Pipe a design on each of four dessert plates, incorporating two large circles in the design. Let set for 1 minute. With the tip of a spoon, fill the circles with strawberry pur?e. Roll the dumplings in the coating mixture and place two or three dumplings on each plate. Garnish each plate with a few blueberries, one split strawberry and a few raspberries, topped with a mint leaf. Dust the dumplings with confectioners' sugar.


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