Curd Dumplings with Mango Salad

Drain the curd well. Remove the rind from the bread and cut the bread into fine cubes. Chop the rind in a cutter.

Beat 130 g butter with yolks, eggs, powdered sugar and lemon zest in a whisking kettle until creamy. Fold the bread cubes and curd into the creamed mixture, cover the baking dish with cling film and leave to swell in the refrigerator for at least 40 minutes.

For the mango salad, remove the skin from the mangoes and cut the flesh from the core. Then cut the flesh into cubes and place in a large enough bowl.

Marinate with sugar, grenadine and cherry brandy.

Put milk with sugar into a saucepan. Cut vanilla bean in half lengthwise and scrape out pith. Add vanilla pulp and scraped out vanilla bean to the saucepan and bring to a boil. Form dumplings from the mixture and poach them in the vanilla milk for about 15 minutes.

In a frying pan melt 2 tbsp sugar, add 2 tbsp butter and turn the breadcrumbs to the other side in it. Arrange the dumplings, add the melted breadcrumbs and serve with the mango salad.

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