Chestnut Dumplings

For the chestnut dumplings, knead the curd, flour, salt and 60 g of butter into a homogeneous mass and set aside for 15 minutes.

Boil a pot of salted water. Mix the puree and jam, form into balls and carefully coat with the dough.

Place the dumplings in the boiling water and cook for about fifteen minutes. When the dumplings float on top they are ready.

Meanwhile, heat the rest of the butter in a pan. Brown the sugar, breadcrumbs and brittle. Remove the dumplings from the water using a perforated ladle.

Drain the chestnut dumplings well and roll them in the sugar-crumb-brittle mixture.

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