Vanilla Potato Dumplings with Peach Sauce From the Steamer

For the vanilla curd dumplings, lightly crush amarettini. Thoroughly squeeze lean curd in a clean kitchen towel, mix with half of the amarettini, sugar, vanilla pulp, egg yolk and custard powder and let swell covered for 20 minutes.

Meanwhile, wash peaches, score them crosswise and place in a perforated steamer basket and steam (at 100°C for 2 minutes).

Let peaches cool briefly, skin and remove flesh from stone.

Form 12 dumplings from the curd mixture with moistened hands. Place in a greased perforated steamer basket, slide an unperforated steamer basket underneath and steam (at 100°C for 12 minutes).

Meanwhile, coarsely dice marzipan, puree with peach nectar until smooth and pass through a sieve. Puree peach pulp as well, mix with marzipan puree and season with elderflower syrup.

Serve the curd dumplings with the sauce and sprinkle with amaretti crumbs.

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