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Mozart Dumpling with Pistachio Crème

Mozart Dumpling with Pistachio Crème
  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 × egg yolks
  • 8 × Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina

Ingredients

  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 × egg yolks
  • 8 × Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina
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Preparation

Preparation of the Mozart Dumplings:

Peel and boil the potatoes, then mash with a potato masher. Mix the potato mass with 50 g of butter, semolina, salt, egg yolk, flour, and 50 g of icing sugar, and knead to a dough.

Put the dough aside and leave for approx. 2 hours. After this time, roll out the dough and fill it with Mozart balls. Simmer the shaped dumplings in salt water for approx. 10 minutes.

Next, drain the dumplings and toss in buttered breadcrumbs.

Pistachio Crème:

Finely grind the pistachios in a blender. Briefly bring to the boil with heavy cream and 80 g of icing sugar. Add two egg yolks to the mixture and allow to cool. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the fridge for 1-2 hours.

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