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Poppy Quark Gnocchi In Iced Apple Soup

Deel op Facebook Print Recipe

Ingredients

Ingredients for 4–6 Servings

  • 10.5 oz 300 g Quark
  • 1¾ tbsp 25 g Butter
  • 2 Eggs
  • Zest of 1 lemon
  • 2 tsp 10 g Granulated sugar
  • 2 oz 60 g Breadcrumbs
  • Salt for the water

For the Apple Soup

  • 3⅓ lbs 1.5k g Apples (Boskoop, Golden Delicious, or Elstar)
  • 1 cup 250 ml White wine (preferably Riesling)
  • 1 cup 250 ml Water
  • 9 oz 250 g Preserving sugar Juice of 2 lemons
  • 5 tbsp 75 ml Calvados
  • For the Poppy Crumbs
  • 5½ tbsp 80 g Butter
  • 1 oz 30 g Breadcrumbs
  • 1 oz 30 g Poppy seeds, ground
  • 4 tsp 20 g Granulated sugar Cinnamon

Instructions

  • Mix the quark well with butter and eggs in a bowl.
  • Add granulated sugar, breadcrumbs, and lemon zest and let rest for 30 minutes.
  • For the apple soup, first cut the peeled, cored apples into cubes.
  • Boil them with water and wine, blend, and sieve (you will need about 4 cups (just under 1l) of apple juice).
  • Heat the preserving sugar, stirring constantly, until it begins to caramelize.
  • Deglaze with the prepared apple juice and dissolve the caramel completely.
  • Add the lemon juice, boil the apple soup, and then mix in a bowl over ice until it is cold.
  • Flavor with Calvados.
  • Use a spoon to form gnocchi from the dough, and simmer in salt water for 8 minutes.
  • For the poppy crumbs, melt butter and quickly brown breadcrumbs, poppy, sugar, and a pinch of cinnamon.
  • Remove the gnocchi, let drain, and roll in the poppy crumbs.
  • Pour the apple soup into dishes and place the gnocchi in them.

Notes & Wine Advice

Garnish Recommendation:

apple slices or apple balls with apple ginger sorbet
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Course; Dessert
Cuisine; Austria / European