Poppy Seed Dumpling with Berry Ragout

For the dumpling mixture, beat butter until fluffy. Stir in milk and soaked, strained bread, carefully fold in remaining ingredients and let stand for half an hour. For the berry ragout, bring granulated sugar, berries and grated orange peel to a boil, thicken with cornstarch mixed in water, season with Bacardi and refrigerate. In the meantime, bring a large saucepan with plenty of salted water to the boil. Form dumplings of any size from the dumpling mixture. When the water boils, put in the dumplings, cover and let them simmer for about 12 minutes at moderate heat. For the poppy seed crumbs, heat butter with vanilla sugar, add grated poppy seeds and bread crumbs and toast well. Roll the well-drained dumplings in the poppy seed crumbs and arrange on a soup plate with the berry roast. Sprinkled with powdered sugar and garnished with mint, this dish is also a feast for the eyes.

Preparation Tip:

The dumplings become especially fluffy if you add a tablespoon of cornstarch to the raw mixture.

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