Mozart Dumpling with Pistachio Crème

250 ml heavy cream
100 g pistachios
150 g butter
10 g salt
100 g flour
500 g potatoes
130 g powdered sugar
3 × egg yolks
8 × Mozartkugel
100 g breadcrumb
60 g semolina


Preparation of the Mozart Dumplings
Peel and boil the potatoes, then mash with a potato masher. Mix the potato mass with 50 g of butter, semolina, salt, egg yolk, flour, and 50 g of icing sugar, and knead to a dough.

Put the dough aside and leave for approx. 2 hours. After this time, roll out the dough and fill it with Mozart balls. Simmer the shaped dumplings in salt water for approx. 10 minutes.

Next, drain the dumplings and toss in buttered breadcrumbs.

Pistachio Crème
Finely grind the pistachios in a blender. Briefly bring to the boil with heavy cream and 80 g of icing sugar. Add two egg yolks to the mixture and allow to cool. Pour the mixture through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the fridge for 1-2 hours.

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