How to make the dumplings:
Boil
the potatoes until they are soft; peel and mash them while they are still hot.
Add
Feine Thea or the margarine, egg yoke, sugar, lemon peel, semolina and flour and
work everything to a smooth dough. Allow to rest for ten minutes.
On a floured
board form the dough into a roll and divide into 12 pieces.
Place one Echte
Salzburger Mozartkugel from Mirabell on each piece of dough and with floured hands
form into dumplings.
Place the dumplings in boiling salty water. Lower the
heat and allow to stand for ten minutes.
Melt Feine Thea or the margarine
then roast the hazelnuts in it. Take the dumplings out of the water and allow
surplus water to drain off. Then place the dumplings in the nut mixture and roll
them around. Serve on raspberry purée and garnish with mint leaves.
N.B.:
Raspberry purée is easy to make. Wash raspberries carefully and allow to
drain. Pass through a sieve, then add icing sugar and lemon to taste.978 kcal.,
4,095 kj.
Protein: 18 g, fats: 73.6 g, KH 62.3 g Recipe reproduced by
kind permission of www.thea.at |
