Pot Dumplings with Coconut on a Raspberry Base

For the curd dumplings with coconut on a raspberry layer, first separate the egg yolks from the egg whites. Beat the egg whites to a firm snow. Mix the curd with the yolks, the spelt semolina and a pinch of salt with a mixer, fold in the snow carefully and let it rest for at least 30 minutes. The consistency of the dough should be rather soft, but firm enough to form dumplings.

Bring salted water to a boil. Form dumplings from the dough using two tablespoons and place in the simmering salted water. Turn down the heat a little. Cook for about 8 minutes (must float on top).

For the raspberry sauce, strain the raspberries and add sugar to taste. If the grains of the raspberries bother you, you can strain the raspberries through a sieve.

Arrange the strained raspberries on a plate and place the dumplings on top, garnish with a few raspberries and sprinkle with coconut flakes. The recipe for curd dumplings with coconut on a raspberry base yields about 10 dumplings.

Preparation Tip:

If you like, you can also add 10-20 g of coconut flour to the dough for the pot dumplings with coconut on raspberry. But in doing so, reduce the semolina slightly.

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