Poppy Seed Dumplings with Gingerbread Sabayon From the Steamer

Cream butter, sugar and yolks with a pinch of salt. Add the curd cheese and finally fold in the breadcrumbs. Mix all ingredients and refrigerate.

For the poppy seed filling, mix all ingredients well. Then form 1 cm diameter balls and cover with the curd dough. Steamer Setting: Cooking Universal Temperature: 100 ° Time: 10 minutes In the meantime, prepare gingerbread sabayon:Beat the yolks and sugar until foamy, add to the warmed cream, and pull off to a rose over low heat. Season with gingerbread spice and rum.

Preparation Tip:

Alternatively, you can serve warm fruit with the poppy seed dumplings.

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