This dessert is everything a dessert should be: incredibly tasty, easy to make, so soft that it melts in your mouth, and not too sweet. You are looking at two cottage cheese dumplings on an apple&mead ragout. The dish is made of ingredients you have at home anyway and is perfect for anyone who likes the smell of cozy, home-made dumplings!
Ingredients for 4 portions
Cottage cheese dumplings
- 25g butter
- 30g granulated sugar
- zest of 1 mandarine (or orange)
- 1 whole egg + 1 egg yolk
- 220g (drained) cottage cheese
- 60g white breadcrumbs
- 10g ground hazelnuts
- a pinch of cinnamon
Apple & Mead ragout
- 4 medium-sized apples
- 8cl of semi-sweet mead. We used dry barrique mead from Apimed, but it was actually quite sweet so any semi-sweet mead will be perfect!
- 4cl of clear apple juice
- 4 tablespoons of brown sugar
- 1 cinnamon stick
- 4 cardamom seeds
- 2 teaspoons of corn starch
- 10g white breadcrumbs
- 10g brown sugar
- 10g ground hazelnuts
- 10g powdered sugar
Okay let’s jump right into the the recipe:
*Prep the cottage cheese ahead of time! Place the cottage cheese on a strainer to get rid of the excess fluid a couple hours before the cooking process.
Step 1: The dumpling doe
You should start by preparing the dumpling doe. Whisk the butter and sugar together with cinnamon and mandarine/orange zest until frothy (5min). When foamy, add 1 egg yolk and start slowly lifting the mixture with a spatula to incorporate the egg yolk. When combined, add the rest of the ingredients: the cottage cheese, bread crumbs, and egg, and the ground hazelnuts. Mix slowly and carefully using a lifting motion. Set the mixture aside (the fridge) for at least 20 minutes so the breadcrumbs get soaked and the tastes start to combine.
Step 2: The apple ragout
Peel and cut the apples into 1 cm cubes. Add sugar to a saucepan, turn it on medium heat and let the sugar melt/caramelize. Then, pour mead into it and let the sugar dissolve in the liquid. After a minute or two, add cinnamon, cardamom, apple juice, and the apple cubes and let everything cook for 3 minutes. In the meantime, dissolve the corn starch in a bit of cold water. After 3 minutes have passed, start pouring in the corn starch while constantly stirring. Bring to a boil and then turn off the heat. Cover so it stays warm and bring a pot of water to a boil. It’s namely time to cook those dumplings!
Step 3: The finish
Form the chilled dumpling doe into plum-sized balls. Making your hand wet beforehand might be helpful. Bring water to a boil and add a pinch of salt to it. Reduce the heat so the water is simmering and carefully add the dumplings. Cook for 8 minutes. In the meantime, you can prepare a plate with a mixture of 1/3 brown sugar, 1/3 ground hazelnuts, and 1/3 bread crumbs. When the dumplings are cooked, you’ll want to roll them into this mixture for a lovely color, taste, and crunch. Place the warm apple mead ragout on a plate and gently place two dumplings on top. You can also sprinkle some powdered sugar over it if you like. Voila, you have just made the most delicious cottage cheese dumpling on an apple mead ragout!
Firstly, congrats on choosing this dish as your dessert! Believe it or not, from all the decisions you have made today, this will likely be the most memorable one! It might happen that you even dream about it later in the night … Anyway, we should just want to warn you that this will not be your last time on this page, reading this recipe. Why? Well, once you made these soft, comforting cottage cheese dumplings, you will understand! See you soon!
Comment on how many times you’ve made this recipe … Is it your first, second, or third + time?
Less is more but not with recipe ideas!
You have mead at home, but want to switch apples for pears and cottage cheese for cream? No problem, dere is an easy peach-dessert-with-mead-and-cream. Have a look!
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