Pot Dumplings on a Fruit Base

For the curd dumplings, whip the cream until stiff. Mix curd cheese, sugar, vanilla sugar and some lemon juice. Soften gelatine leaves in water, melt on the stove with a little liqueur and add to the curd mixture.

Fold in whipped cream and refrigerate for at least four hours.

For the fruit layer, puree the fruit and season with a little powdered sugar.

Spread the fruit on a plate, form pot dumplings with two soup spoons and place on plates.

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