Sweet Sura Kees
Montafon sour cheese — still young and fresh — adds new zing to traditional sweet dishes and desserts.
For most restaurants and guesthouses, serving Sura Kees, a traditional sour cheese from the Vorarlberg region, is an absolute must. Sometimes, much to the guests’ surprise, it even finds its way onto the dessert menu, just as is the case at the Zudrell family’s Panoramahotel Kristberg. Chef Eric Gonglach has discovered this regional speciality to be very useful when making desserts and uses it to conjure up delicacies like Kaiserschmarrn, a special type of pancake, soufflé or curd dumplings. “You need a young and fresh Sura Kees without a strong smell for all the sweet dishes, so its own flavour doesn’t dominate the taste of the whole dessert. Due to its high protein and only minimal fat content, Sura Kees adds a very special and subtle touch,” the chef explains.
Recipe for Topfennockerl (curd dumplings) with Sura Kees
Ingredients for 4 servings
Prep time: approx. 30 minutes
- 150 g curd
- 100 g Sura Kees
- 1 egg
- 3 tbsp. flour
- 3 tbsp. semolina
- a pinch of salt
- 3 tbsp. butter
- 3 tbsp. fine breadcrumbs
- 1 tbsp. sugar
- Purée Sura Kees and some curd with a hand blender until the texture is smooth.
- Mix the rest of the curd with the puréed Sura Kees, egg, flour, semolina and salt until the dough is smooth, then leave it to rest for 10 minutes.
- In the meantime, place a pot with salted water on the stove and bring it to the boil.
- Form the dumplings using two spoons (or one spoon and the palm of your hand) and place them directly into the boiling salted water. Leave them to simmer for 10 minutes.
- Meanwhile, melt some butter in a pan. Add breadcrumbs and sugar and cook until the mix is light brown (be sure to not let the pan get too hot and make the butter turn brown!)
- Roll the dumplings in the pan with the buttered bread crumbs and serve them fresh. Optionally, use icing sugar to garnish to taste.