Mozart Dumplings with Pistachio Cream


  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 g egg yolks
  • 8 x Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina


Mozart Dumplings:

Cook, peel, and mash the potatoes with a potato masher. Mix the potato puree with 50 g butter, semolina, salt, 1 x egg yolk, flour and 50 g powdered sugar and knead into a dough. Set the dough aside and allow to rest for approx. 2 hours. Then roll out the dough, divide into sections and fill with Mozartkugeln. Once the dumplings are formed, lightly simmer them in salt water for approx. 10 minutes. Then allow the dumplings to drain and roll in buttered breadcrumbs.

Pistachio Cream:

Finely grind the pistachios in a blender and briefly bring these, the heavy cream and 80 g powdered sugar to a boil. Stir 2 x egg yolks into the mixture and allow to cool. Pass through the iSi funnel & sieve into the whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

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