Marillenknödel are sweet dumplings with a juicy apricot filled center. My mother makes a deconstructed version in a glass that has become a family classic.
Many years ago my mom had the genius idea to transform this Austrian classic into a layered dessert. Instead of the dumplings, my mom created a light mousse that isn’t too sweet and works perfectly with the apricot compote. It is so light and airy and great to prepare in advance.
Marillenknödel im Glas
For the curd cream mousse
- 250 g curd cheese (Topfen)
- 200 ml heavy cream
- 2 tbsp icing sugar
For the compote
- 10 apricots
- 1 cinnamon stick
- 1-2 cloves
- 2 tbsp honey
For the crumb topping
- 50 g ground almonds
- 1 tbsp honey
Pit the apricots and slice them into small cubes. Place them in a pot with a little bit of water, the cinnamon stick and cloves. Bring it briefly to a boil for a minute. Remove it from the heat and let it cool. Sweeten the compote with honey.
To make the mousse, cream the heavy cream with 2 tbsp of icing sugar, until it is just soft and creamy, then stir in curd cheese.
To make the crumb topping, roast the ground almonds in a non-stick pan with a tablespoon of honey.
Fill the glasses with a layer of mousse, followed by a layer of compote. Add another layer of mousse and top it off with the almond crumb topping. Keep refrigerated until ready to serve.
Unfortunately, apricot season passes by very quickly. So don’t wait too long to try your hands on this dessert ;)
P.S. You can find the German version on Falstaff.