Curd Cheese Dumplings with Apricot Compote and Fior Di Latte Ice Cream

Fior di Latte ice cream:

Whisk sugar with cooking cream and milk. Whip the whipping cream. (Be careful not to whip it too stiff) Mix everything together thoroughly and freeze in the ice cream maker.

Curd dumplings:

Beat two eggs, two egg yolks and sugar until creamy. Add soft butter and a pinch of salt. Cut the toast into very small pieces and fold it in with the low-fat curd cheese using a wooden spoon; let it sit for a little while.

In the meantime, boil the water. Season with salt and rum. Form dumplings from the toast mixture and simmer gently in the salted water for ten minutes.

Apricot compote:

Pit the apricots and cut into quarters. Bring 350 milliliters of water to a boil with the sugar for the compote, add the apricots and bring to a boil briefly. Cool down. Strain 100 grams of the cooked apricots without liquid for the sauce.

Cinnamon breadcrumbs:

Fry the breadcrumbs in the melted butter and season with cinnamon.

Raspberry sauce:

Spread the raspberries through a sieve and sweeten with powdered sugar. Once cooked, roll the dumplings in the cinnamon crumbs, arrange on the plates with the apricot compote and the Fior di Latte ice cream and dress with the apricot sauce and the raspberry sauce. Garnish with fresh raspberries, mint leaves and powdered sugar.

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