Marillenknoedel(apricot-dumplings)with white choc pit on poppy seed rum ice cream

for the ice cream:

100ml milk
1 vanilla bean
80g poppy seed
2 egg yolk
100g sugar
50g honey
300ml whipped cream
about 50ml rum

for the dumplings:
250g ff quark(curd cheese)
butter
1 egg
100g flour
50g semolina
8 apricots
50g breadcrumps
white choc

heat up 1/2 of the milk, remove the pulp from the vanilla bean, add it alongside the poppyseed to the milk and cook on medium heat(for about 1-2 mins) until milk is evaporated

beat the yolk and sugar in a double boiler until creamy

 

cook the honey with remaining milk(until honey is dissolved)

add to the yolk/sugar mass(add rum here as well)

stir the mass in a double boiler until it thickens

mix in the poppy-seed and let it cool down

carefully mix in the whipped cream and put in ice-cream maker

dumplings:

melt 50g butter and mix with egg
add to quark and stir
add flour, a bit salt and semolina and knead the dough until smooth
let the dough set for about 30 mins

remove pit from the apricots and replace it with a bit white choc(if you are using apricots from a can make sure you drain them properly)

part the dough into 8 pieces
put a bit flour in the palm of your hand and flatten the dough
set an apricot in the middle and infold with dough(works best when you make your hands a bit watery)

cook the dumplings in salt water for about 10 mins

in the meantime caramelize 2 tbsp of sugar in 50g butter, add the breadcrumps and roast until golden brown(stir constantly)

add a bit cinnamon at the end

roll the dumplings in the breadcrump mixture