Curd Cheese Mascarpone Dumplings with Berries

For the curd cheese mascarpone dumplings with berries, first soak gelatine in approx. 500 ml cold water for 10 minutes. Then squeeze it out and melt it briefly in a small bowl in a bain-marie.

In the meantime, mix the curd cheese with mascarpone, sugar, vanilla pulp and lime juice and zest in a large bowl. Whip the cream until creamy. Stir dissolved gelatin well into the curd mixture and gently fold in the cream. Leave to infuse for at least 1 hour in the refrigerator.

Puree half of the berries with a tablespoon of powdered sugar and pass through a fine sieve. Spread the remaining berries on plates. Use a damp spoon to make dumplings from the mascarpone cream and arrange on the plate. Garnish with the berry sauces and mint and serve the curd cheese mascarpone gnocchi with berries.

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