Name: Blackberry Schupfnudeln with Vanilla Sauce
Total time: 1 h

For the blackberry noodles with vanilla sauce, first cut open the vanilla pod and scrape out the pulp. Put the vanilla bean, pulp, sugar and cream in a saucepan, mix, bring to the boil and leave to infuse for 10 minutes. Remove the vanilla pod. Whisk the egg yolks and incorporate them into the cream. Slowly heat the mixture to just before boiling point and whisk vigorously until it begins to thicken. Allow the custard to cool, stirring repeatedly. Then place in the refrigerator.

Peel and boil the potatoes, when the potatoes are soft remove them from the water and let them steam out. When the mixture has cooled, press the potatoes through a potato ricer. Knead into a dough with 2/3 of the blackberries, sugar, salt, butter, flour, and the egg. Form the dough into thumb-thick rolls on a floured work surface and cut into pieces about 3 cm wide, then shape into Schupfnudeln with your hands.

Boil the Schupfnudeln in lightly sugared water until they float to the surface. Remove the Schupfnudeln from the water and drain well.

Depending on your preference, you can also fry these Schupfnudeln in a little butter and sprinkle with breadcrumbs in the pan and turn them in.

Put the vanilla sauce on a plate and arrange the blackberry Schupfnudeln on top. Decorate the blackberry noodles with vanilla sauce with the remaining blackberries, mint and powdered sugar.

Blackberry Schupfnudeln with Vanilla Sauce

For the custard:

For the blackberry schupfnudeln:

For the garnish:

Instructions:

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