COOKING WITH AMBASSADORS

Hungarian cuisine: Cottage-cheese dumplings with strawberry icing

Ingredients: 500g cottage cheese; 4 eggs; 1 pinch of salt; 150g of semolina; 1 package of vanilla sugar; 2-3 tablespoons of granulated sugar; 1 piece of lemon peel, grated; 100g of butter; 100g of breadcrumbs; 40g almond flakes; 200ml of sour cream. Icing: powder sugar mixed with vanilla sugar.

(Source: J. Liptáková)

Ingredients: 500g cottage cheese; 4 eggs; 1 pinch of salt; 150g of semolina; 1 package of vanilla sugar; 2-3 tablespoons of granulated sugar; 1 piece of lemon peel, grated; 100g of butter; 100g of breadcrumbs; 40g almond flakes; 200ml of sour cream. Icing: powder sugar mixed with vanilla sugar.

Preparation: Mix the cottage cheese with the eggs well, adding a pinch of salt and semolina. Add sugar, vanilla sugar and grated lemon peel. Let cool for at least 2-3 hours in the refridgerator in a glass bowl covered with foil. Form small balls with wet hands and put 8-10 pieces at a time into boiling water. Let them boil until they rise to the surface, then remove and let them drain. Meanwhile, heat the breadcrumbs and almonds mixture in butter in a pan. Place the boiled dumplings into a casserole dish and coat them with the breadcrumb mixture.

Ingredients for the strawberry icing: 200g strawberries, 50g granulated sugar, 1 tablespoon cognac, 1 teaspoon cooking starch, 50ml water.

Preparation: Caramelise the sugar and add half of the rinsed, sliced strawberries. Cook them for 10 minutes, then add cognac. You can thicken the icing with water and mixed starch. Add the other half of the strawberries and boil for only one minute so that they remain intact.
When serving, garnish one ball with sour-cream and vanilla powdered sugar and the other one with the strawberry icing.

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