Poppy-Seed-and-Semolina Dumplings

Serves four

250 ml whole milk
20 g butter
80 g semolina
300 g low-fat quark
30 g Allos agave syrup
3 tbsp ground poppy seeds
3 tbsp cornflour
Zest of one small organic orange

Ingredients for the fruit cream:

1 tub of sour cream

Half a cup of Allos Frucht Pur orange (alternatively: Allos Frucht Pur blackberry)

Bring the milk and butter to the boil in a pan. Stir in the semolina and simmer, stirring throughout. Once cooked, remove the mixture from the hob and set it aside to cool. Fold all the ingredients into the semolina mixture and place in the fridge for two hours.

Dust a work surface with flour and shape the dough into a roll around 6 cm thick, then cut this roll into 8–12 evenly sized pieces. Dust your hands with flour and shape the dough into round dumplings.

Bring the water to the boil in a large pan. Add the dumplings and reduce the heat. Let the dumplings simmer for 4–6 minutes. When they rise to the surface of the water, take them out with a skimmer. 

Mix the sour cream and the Frucht Pur to make a fruit cream and stir until smooth. Serve on a plate with the poppy-seed-and-semolina dumplings.

Preparation time: approximately 30 minutes