Quenelles of curd cheese with mango sauce recipe

Quenelles of Curd Cheese with Mango Sauce recipe

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Recipe intro

Indulge in the exquisite flavors of this Quenelles of Curd Cheese with Mango Sauce recipe. These delicate and creamy cheese dumplings are perfectly complemented by a sweet and tangy mango sauce, creating a delightful balance of flavors. The dish is not only visually appealing but also incredibly easy to prepare, making it an ideal choice for both casual dinners and special occasions. Treat your taste buds to this unique combination of curd cheese and tropical mango, and experience a burst of flavors that will leave you craving for more.

Keywords: Quenelles, Curd Cheese, Mango Sauce, Creamy, Delicate

Quenelles of curd cheese with mango sauce recipe details

Quenelles of curd cheese with mango sauce recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

500 g	curd cheese, low fat
60 g	semolina
50 g	flour
3	eggs
1	vanilla pod
2 tbsp	sugar
1 pinch(es)	salt
100 g	breadcrumbs
1 pack(s)	vanilla sugar
60 g	butter
1 tbsp	sugar
1	ripe mango
40 g	sugar
100 ml	white wine
1	lemon, juice
1 sprig(s)	mint

Instructions

Peel the mango, cut the flesh from the stone and cut the mango flesh into small cubes. Caramelise 2 tablespoons of sugar and deglaze with the white wine. Add the mango cubes and the vanilla pod. Cook for at least 15 minutes or until the mango is very soft. Season to taste with lemon juice. Remove the vanilla pod, and purée the sauce. If not smooth enough, pass the sauce through a sieve.

Place the curd cheese in a kitchen towel and squeeze out most of the liquid. Scrape out the pulp of the vanilla pod (but keep the pod!) and combine the pulp in a bowl with the eggs. Add by and by, stirring, the curd cheese, flour, salt, 2 tablespoons of sugar and the semolina. Stir until well combined.

In a large saucepan, bring water to a boil. Reduce the heat. With two wetted spoons shape the curd cheese mixture to quenelles and transfer them into the slightly boiling water. When the quenelles rise to the surface, leave them in the water for 3 more minutes.

In a pan heat the butter with 1 tablespoon of sugar and the vanilla sugar, add the breadcrumbs and roast until golden. Turn the cooked quenelles in the breadcrumbs.

To serve:
Pour some mango sauce on the plates. Dust the quenelles with icing sugar and arrange them on the sauce. Garnish with mint.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a