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Topfenknödel auf Apfel-Quittencompott (Cheese Dumplings with Apple and Quince Compote)

Topfenknödel auf Apfel-Quittencompott (Cheese Dumplings with Apple and Quince Compote) is a traditional Liechtensteiner (from Liechtenstein) recipe for a classic steamed cheese, egg and semolina dumpling (or souffle) coated in fried breadcrumbs and served with an apple and quince jelly compote. The full recipe is presented here and I hope you enjoy this classic Liechtensteiner version of: Cheese Dumplings with Apple and Quince Compote (Topfenknödel auf Apfel-Quittencompott).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+60 minutes resting)

Serves:

6

Rating: 4.5 star rating

Tags : Cheese RecipesLiechtenstein Recipes


Ingredients:

For the Cheese Dumplings:
30g butter
10g vanilla sugar (or 10g sugar with 1/2 tsp vanilla extract)
freshly-grated zest of 1/2 lemon
300g cheese, grated
2 eggs
60g semolina
sea salt, to taste

For the Compote:
70g apples
10g butter
30g quince jelly
2 tbsp lemon juice (or to taste)

To Garnish:
150g butter
100g breadcrumbs
pinch of salt

Method:

Begin with the soufflé (dumpling). Beat together the butter, salt and vanilla sugar until pale and fluffy. Add the cheese then beat the eggs in a separate bowl until increased in volume. Fold the eggs into the cheese mix then add the semolina and stir to combine. Cover the bowl and set aside for 60 minutes to rest. Spoon the batter into buttered ramekins, set in a steamer basket and steam for 15 minutes, or until done.

In the meantime, add the butter for the garnish to a pan. Cook until browned then stir in the breadcrumbs and salt. Continue cooking until the breadcrumbs are browned then take off the heat.

Dice the apple flesh then combine with the butter in a pan. Add the quince jelly and heat until melted. Shortly before serving add the lemon juice to taste.

Turn the breadcrumbs onto a plate. When the dumplings are cooked, remove from their moulds and roll in the breadcrumbs to coat. Arrange on serving plates, spoon over a little of the fruit compote and serve.