Caramelized Curd Cheese Dumplings with Rhubarb-Strawberry Sauce

For the caramelized curd cheese doughnuts, mix the curd cheese with the orange peel powder and a pinch of salt.

For the rhubarb-strawberry sauce, peel the rhubarb stalks and cut away the woody ends. Cut into slices. Bring dessert wine to a boil in a saucepan with honey, sugar, vanilla sugar and lemon juice. Add the rhubarb slices and simmer for about 2 minutes. Wash the strawberries, drain and remove the blossom end. Puree with a hand blender. Add to the rhubarb pieces in the pot and mix well. If necessary, thicken the sauce with a little cornstarch (mix the cornstarch with a little dessert wine until smooth before stirring in).

Place one curd cheese doughnut in each of the dessert bowls and pour the rhubarb-strawberry sauce around them.

Sprinkle the granulated sugar over the curd and caramelize with a blowtorch. Garnish the caramelized curd cakes with rhubarb-strawberry sauce with a few mint leaves.

Preparation Tip:

Instead of the rhubarb-strawberry sauce, you can also pour a must foam sauce around the curd cheese gupferln.

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