Serves 7
For the dumplings:
300g vanilla curd cream
2 eggs
0.5 tsp baking powder
2.5dl wheat flour
15g melted butter
For the kissel:
10dl summer berries
8dl water
About 1.5dl sugar
1.5 tbsp potato starch
Mix the dumpling ingredients into an even dough. Put teaspoonful-sized dumplings in water seasoned with a pinch of salt and boil until they float on the surface. Keep warm until served.
For the kissel, boil the berries in water until tender. Sieve the skins out and sweeten the remaining juice with sugar to taste. Blend the starch in a few spoonfuls of cold water and pour the mixture in the hot berry juice. Bring to the boil, constantly stirring, until the juice thickens a bit.
Serve lukewarm with curd dumplings.
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