Quick Curd Dumplings with Pumpkin Seed Flour

Ingredients:

• 100 g semolina (we used rice semolina, but classic wheat semolina also works)
• 1.5 dl regular or plant-based milk
• 0.5 dl water
• 30 g sugar (or sweetener)
• 70–80 g pumpkin seed flour
• Zest of 1 lemon and juice of 1/2 lemon
• 250 g curd cheese
• Pinch of salt

Preparation:

Heat the milk with the water and sugar, and cook the semolina into a thick porridge. Stir in the seed flour and let it cool.

Add the lemon zest and juice, as well as the curd cheese. Form into dumplings, and optionally roll them in pumpkin seed flour.

We served it with a quick honey-apricot compote, but it also pairs well with berries or plums.

Thanks to TREAT Bianka for the recipe!