Plum Dumplings with Vanilla Sabayon

Boil the potatoes in enough salted water until soft on the stove, drain them and let them steam out in the heated oven at 180 degrees Celsius for about 100 mmin. While still warm, remove the peel, press through a potato ricer and prepare a smooth dough with the liquid butter, flour, wheat semolina, egg yolk and a little salt. Knead the marzipan with the plum brandy and the roughly chopped almond kernels. Arrange small balls out of it. Clean the plums, rinse them and cut out the stone with the handle of a wooden spoon. Fill the pitted plums with the marzipan balls. Roll out the potato dough thinly on a floured surface.

Cover each of the plums with a piece of the dough and arrange into smooth dumplings. Place the dumplings in boiling salted water and cook in about

100 mmin.

Crumbs: melt the butter in a frying pan. Add the breadcrumbs and fry lightly. Add the lemon and orange peel. Add the sugar and the vanilla pulp. Draw the puffs from the tap water, let them drain properly and roll them in the breadcrumbs.

Vanilla sabayon: Bring the cow’s milk with the sugar, the vanilla pulp and the scraped vanilla pod to the boil once and let it infuse. Then strain through a sieve. Beat the egg yolks with the vanilla milk over a hot water bath. When a creamy mixture is formed, remove it from the water bath and whisk until smooth.

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