Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then
fills the large spaces in the swirl with strawberry puree, before he even starts
adding the dumplings. These cheese dumplings are boiled in rum-scented water, then
rolled in crunchy butter-sautéed breadcrumbs and dusted with confectioners'
To make the puree: Combine the strawberries and sugar in a food processor or
blender and puree. Strain through a fine-meshed sieve and set aside.
To make the coating: Melt the butter in a medium sauté pan and stir in the breadcrumbs
and sugar. Sauté until golden and crispy. Set aside in a shallow bowl or plate.
To make the dumplings: In a large bowl, mix the bread cubes, cheese and zests.
Split the vanilla bean and scrape the tiny seeds into the mixture; discard the pod
(or place in granulated sugar to make vanilla sugar).
With a wooden spoon, stir
in the egg, pinch of salt and sugar. Let stand for 5 minutes.
Bring a large pot of water to a boil and add 1/2 cup rum. Form the dumpling mixture
into 2-inch balls. Drop the dumplings into the boiling water and cook 5 minutes.
Remove with a slotted spoon and drain on towels.
To serve: Melt the chocolate in the top of a double boiler over barely simmering
water. Put into a pastry bag fitted with a very small plain tip, or put into a small
plastic bag and snip a tiny hole in one corner. Pipe a design on each of four dessert
plates, incorporating two large circles in the design. Let set for 1 minute. With
the tip of a spoon, fill the circles with strawberry puree. Roll the dumplings in
the coating mixture and place two or three dumplings on each plate. Garnish each
plate with a few blueberries, one split strawberry and a few raspberries, topped
with a mint leaf. Dust the dumplings with confectioners' sugar.
Source: Chef Stefan Hierzer, Hotel Imperial, Vienna, Austria