Keferfill Dumplings with Butter Crumbs

For the bread dumplings, soften the de-barked white bread in whipping cream. Cream the butter with the yolks. Add the curd cheese and the soaked white bread, season with salt and nutmeg.

Mix in the chopped keferfill and flour (stir in loosely). Beat the egg whites with a pinch of salt until stiff and fold in the snow.

Form small dumplings from the mixture and boil them in hot salted water for about 20 minutes, just gently, but not bubbling.

Meanwhile, chop the boiled eggs into small cubes, toast the breadcrumbs and mix with the hot butter. Arrange the arugula in a circle on the plates. Lightly salt, drizzle with olive oil and a little lemon juice.

Lift out the cooked dumplings, drain and place in the center of the plate. Sprinkle the dumplings with butter crumbs and garnish with the chopped eggs.

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