Poppy Seed Dumplings with Gingerbread Sabayon

Rating: 4.11 / 5.00 (19 Votes)

Total time: 15 min

Servings: 4.0 (servings)

For the curd dumpling mixture:

For the poppy seed filling:

For the gingerbread sabayon:


Cream butter, sugar and yolks with a pinch of salt. Add the curd cheese and finally fold in the breadcrumbs.

Mix all ingredients and refrigerate. Then form 1 cm diameter balls and cover with the curd dough.

Whisk the egg yolks and sugar until foamy, add to the warmed cream, and pull off to a rose over low heat. Season to taste with gingerbread spice and rum.

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