Mascarpone Balls with Lavender Crumbs

These mascarpone balls with lavender crumbs is a new variation of the Austrian style curd cheese dumplings. Here in Austria dumplings have a very long tradition. I know all different kinds of recipes using a variety of different ingredients. The most common ones are potatoes, curd cheese and dried white bread. Depending on whether you want to prepare them as a side or main dish or as a dessert you add other different ingredients.

The two most popular sweet variations are apricot dumplings (with an apricot in the middle) and curd cheese dumplings, which are usually served with some kind of compote or fruit purée. I used these dumplings as a kind of model for my new recipe. Instead of curd cheese I used mascarpone and cream cheese. For the bread crumb-coating I used dried brioche and I added a new, sensational flavor, namely lavender flowers. These soft dumplings and the flavorful brioche-streusel coating make a delicious dessert!

Today I’m giving you three different sauces/purées to accompany the mascarpone balls. Please, don’t feel that you have to make all three as well. I simply couldn’t decide which sauce to use for this recipe so I wrote down all three of them. But believe me, the mascarpone balls taste equally delicious if served with only one sauce! Anyhow, I’d love to hear, though, what kind of preferences you have!

Here is my recipe now.

Mascarpone Balls with Lavender Crumbs

Serves 4
For the mascarpone balls:
3 tablespoons (40 g) butter
1 egg
2 tablespoons (30 g) sugar
3 teaspoons vanilla sugar
½ lb (250 g) mascarpone
2 ounces (50 g) cream cheese
a pinch of salt
¼ – 1/3 cup (50 g) semolina
¾ cups + 1 tablespoon (100 g) flour, all-purpose
zest of ½ lemon
2 tablespoons flour, all-purpose

For the lavender crumbs:
2 tablespoons butter
½ cup (75 g) bread crumbs, dried (or dried brioche crumbs)
1 tablespoon lavender flowers, dried
½ tablespoon caster sugar

For the white chocolate sauce:
¼ cup double cream
¼ lb (100 g) plain white chocolate or white chocolate chips
1 tablespoon Cointreau (orange-flavored liqueur, optional)

For the mango purée:
1 mango
1 dash of lemon juice
some sugar (according to your taste, about ½ tablespoon)

For the puréed berries:
1/3 lb (150 g) fresh or frozen mixed berries
1 tablespoon sugar (or more, according to your taste)

For the mascarpone balls put the butter, egg, sugar and vanilla sugar in a mixing bowl and use a handheld mixer to whisk until creamy. Add the mascarpone, cream cheese, lemon zest and the salt and mix well. Add the semolina and the flour and combine everything thoroughly. Leave to rest at room temperature for about 30 minutes.

For the lavender crumbs heat the butter in a middle-sized frying pan and add the breadcrumbs. Stir and roast until golden brown. Remove from the heat. Use a mortar and pestle to grind the lavender flowers and the sugar very finely. Combine with the breadcrumbs.

For the white chocolate sauce heat the cream and the liqueur. Remove from the heat. Break the chocolate into small pieces and add 1 tablespoon after another to the cream. Stir until the chocolate has melted completely.

For the mango purée peel the mango and remove the stone. Cut into smaller pieces and use an immersion blender to purée the mango. Add a dash of lemon juice and some sugar, according to your taste.

For the puréed berries defrost the berries if you use frozen ones. Use an immersion blender to purée the berries. Press through a sieve to remove the tiny seeds. (You can skip this step if you don’t mind eating your puréed berries with the seeds). Add 1 tablespoon sugar or more, according to your taste.

Fill a large pot with water (about two thirds), add a pinch of salt and bring to the boil. Put 2 tablespoons flour into a bowl. Use a tablespoon to scoop off a spoonful of the dumpling-dough. Turn the dough in the flour and use your hands to form little balls (about the size of a golf ball). Press slightly with your hand and roll between your palms to form a round ball. Simmer at medium heat in the hot water for about 10-15 minutes. They will rise to the surface. Use a slotted ladle to take the little balls out of the water, allow to drain shortly and turn the balls in the breadcrumbs so that the balls are coated evenly.

Serve with one or all three sauces.

Note 1: The balls also taste delicious if served with only one sauce!

Note 2: Use dried brioche crumbs instead of bread crumbs for a change!

Note 3: If you can’t find dried lavender flowers in your supermarket, try the internet (e.g. amazon).

Finally, here is the recipe for printing: