Túrógombóc with Raspberry Sauce

Recipe

Túrógombóc with Raspberry Sauce

Creamy Hungarian Cheese Dumplings with Tangy Raspberry Sauce

4.6 out of 5

Indulge in the delightful flavors of Hungarian cuisine with this recipe for Túrógombóc. These soft and creamy cheese dumplings are a beloved dessert in Hungary, often served with a sweet and tangy raspberry sauce.

Jan Dec
Dumplings› Túrógombóc
European cuisine› Alpine cuisine› Hungarian cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free semolina), Nut-free, Low-calorie (when consumed in moderation), Low-fat (if using low-fat cottage cheese)

Allergens

Dairy (cottage cheese, eggs), Gluten (semolina)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

Nutrition

  • Calories: 280 kcal / 1172 KJ
  • Fat: 8g (4g saturated)
  • Carbohydrates: 40g (15g sugars)
  • Protein: 12g
  • Fiber: 3g
  • Salt: 0.2g

Preparation

  1. 1.
    In a large bowl, combine the fresh cottage cheese, semolina, eggs, sugar, vanilla extract, and a pinch of salt. Mix well until all the ingredients are fully incorporated.
  2. 2.
    Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up.
  3. 3.
    Meanwhile, prepare the raspberry sauce. In a saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices. Simmer for an additional 5 minutes, then remove from heat and let it cool.
  4. 4.
    After the chilling time, remove the cheese mixture from the refrigerator. Wet your hands with water to prevent sticking, then shape the mixture into small balls, about the size of a walnut.
  5. 5.
    Bring a large pot of water to a gentle boil. Carefully drop the dumplings into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and transfer them to a colander to drain excess water.
  6. 6.
    Roll the drained dumplings in sugar to coat them evenly.
  7. 7.
    Serve the Túrógombóc chilled, drizzled with the raspberry sauce. Garnish with fresh mint leaves, if desired.

Treat your ingredients with care...

  • Cottage cheese — Make sure to use fresh cottage cheese (túró) for the best results. If you can't find túró, you can substitute it with ricotta cheese.
  • Semolina — Semolina adds a nice texture to the dumplings. If you prefer a smoother consistency, you can replace semolina with flour.

Tips & Tricks

  • To prevent the dumplings from sticking together, you can lightly coat them with flour instead of sugar.
  • For a twist, you can add a hint of lemon zest to the cheese mixture for a refreshing citrus flavor.
  • If you prefer a sweeter sauce, you can add more sugar to the raspberry sauce according to your taste.
  • Serve the Túrógombóc with a dollop of whipped cream for an extra indulgent treat.
  • Leftover Túrógombóc can be stored in the refrigerator for up to 2 days. Enjoy them chilled or gently reheated.

Serving advice

Serve the Túrógombóc chilled, allowing the flavors to meld together. Drizzle the raspberry sauce generously over the dumplings for a burst of fruity tanginess. Garnish with fresh mint leaves to add a touch of freshness and visual appeal.

Presentation advice

Arrange the Túrógombóc on a serving platter, making sure to showcase their round shape and sugar coating. Pour the raspberry sauce over the dumplings, allowing it to pool around them. Garnish with a few fresh raspberries and mint leaves for an elegant presentation.

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