Curd Dumplings on Blood Oranges

For the curd dumplings on blood oranges, beat the butter with the powdered sugar until creamy. Beat with the eggs until smooth. Add the curd cheese, the pulp of the vanilla pod and the grated lemon peel. Mix with the white bread until homogeneous and let rest for about 120 minutes.

For the butter crumbs, melt the butter in a saucepan. Add the sugar and sponge crumbs and toast until the crumbs are dry.

Fillet the oranges, reserving the juice. Caramelize the sugar in a saucepan. Deglaze with the orange juice. Stir the custard powder with four tablespoons of water until smooth. Add to the boiling orange juice and stir until the liquid repeatedly runs clear. Add orange liqueur, Campari and juice of one lemon to taste.

Add orange fillets to the cooled sauce.

Form four equal-sized dumplings from the curd mixture. Cook in lightly salted water below boiling point.

After about 10 minutes, remove with a slotted spoon and drain on paper towels, turning to the other side in the butter crumbs.

Spread the compote evenly on plates and place the dumpling in the center. Serve the curd dumplings warm on blood oranges.

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