Irresistible Mozartknödel Dessert
Ingredients
Teig
- 250 g Magertopfen (low-fat curd cheese)
- 20 g Erythrit (or alternative sweetener)
- 40 g Butter
- 1 Ei (egg)
- 60 g Weizengriess (wheat semolina)
- 60 g Vollkornmehl (whole wheat flour)
- 7 Mozart- oder Nougatkugeln (Mozart or nougat chocolate balls)
Brösel
- 60 g Butter
- 150 g Semmelbrösel (breadcrumbs)
- 40 g pulverisiertes Erythrit (or alternative sweetener, powdered)
- Optional: Staubzucker (powdered sugar) or Kokosblütenzucker (coconut blossom sugar)
Preparation
In a bowl, beat the butter with the sweetener, then stir in the egg.
Mix in the flour, semolina, and curd cheese. Place the dough in the refrigerator and let it rest for 45 minutes.
To form the dumplings, take a small portion in your damp hands and place a chocolate ball in the center of the dough. Enclose with dough and roll a nice dumpling between your hands.
Place all dumplings on a plate and let them partially freeze in the freezer for 15-30 minutes.
Meanwhile, prepare the breadcrumbs. Melt butter, add breadcrumbs, and mix in the powdered sweetener. Stir and gently fry until a golden-brown breadcrumb mixture forms.
Bring water to a simmer in a pot (Note: the water should not boil!). Slowly cook one dumpling at a time for about 10 minutes. Drain and roll in the breadcrumb mixture.
If desired, prepare a fruit sauce from blended strawberries.