Nougat Banana Dumplings with Raspberry Sauce

For the nougat-banana dumplings with raspberry sauce, put the curd cheese in a bowl, add flour, eggs, a pinch of salt, butter and 80 g breadcrumbs and knead everything into a smooth dough. Cover the dough and put it in the fridge for 30 minutes.

In a large pot, bring water to a boil. In the meantime, form the dough into a thick roll and cut into 8 slices of about the same size. Peel the bananas and divide them into 8 pieces each. Cut the nougat into 8 equally sized pieces as well.

Place a banana piece and a nougat piece on each dough slice. Pull the dough around the banana piece and form into a dumpling. Add a pinch of salt to the boiling water and greatly reduce the heat, the water should only be simmering. Place the dumplings in the boiling salted water, cook in the open pot for 15 to 20 minutes. They are ready when they float to the surface.

Set aside some of the raspberries and mash the rest together with the sugar and vanilla sugar.

Toast the remaining breadcrumbs in a pan without fat until golden. Drain the finished dumplings and turn them in the breadcrumbs. Spread the raspberry puree on 4 plates. Place the dumplings on top, decorate with the remaining raspberries and some whipped cream. Sprinkle the nougat-banana dumplings with raspberry sauce with powdered sugar and serve.

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