Cherry and poppy seed cottage cheese dumplings
Mizo cottage cheese
Mizo curd 10 dkg
egg a pinch of
semolina 5-10 dkg
salt 1 handful (can be fresh or canned)
powdered sugar to taste
ground poppy seeds 5 dl
Mizo bird milk 10 dkg
honey to taste
Mizo natural yogurt
cherry juice (can also be sour cherry juice) to taste
edible corn starch to taste
dried violet (optional) 4 pcs
lemongrass leaves (optional)
The ingredients for the cottage cheese dumplings are knead, then rest the dough for at least 1 hour to allow the semolina to absorb the moisture. Shape dumplings from the dough, then cook them in boiling, lightly salted water and roll them in sugary poppy seeds.
For the gel, soak the gelatin sheets in cold water, then fold them into the milk drink heated to 80-90 degrees and stir until completely dissolved. Pour it into any shape of dish, let it cool, then cut it into small cubes.
For the sauce, heat the honey, mix in the yoghurt until smooth.
For the decoration, bring the cherry juice to boil again, then thicken it with some starch. The cottage cheese dumplings are served with thickened cherry juice, sauce, floating island jelly, violet flowers, lemongrass leaves to your taste.