Prune sweet gnocchi, lemon breadcrumbs, ginger infused creme anglaise
Bread
Italian cuisine
An Eastern European, Romanian popular dessert with a light texture, crunchy buttery breadcrumbs, and the sweet dried prunes. Divine. <br /> Traditionally, this dessert uses fresh plums, cut in half and hidden in the middle of the dumpling. In the winter, when the fresh fruits are not available, we use Romanian prune jam, a very reduced jam with prune pulp and spices. <br /> <br />However, it doesn’t really matter what season you are in, just use any jam that you like, as long as it is not too watery. Quince jam with walnuts is absolutely delicious in these sweet gnocchi. You can also use different flavour curds, and you will have a very colourful tray of sweet gnocchi to impress your guests with (but don’t serve them with creme anglaise). <br /> <br />My recipe here uses rum soaked dried prunes, since they have the right consistency for making good dumplings. I also added lemon zest to the breadcrumbs, to give them an oomph of freshness and complement the prunes. <br /> <br />The addition of custard is my own idea, because I felt that the dish needed a light creaminess, a velvety soft accompaniment to the main textures. I used ginger because it’s delicious with plums and lemon, its spicy flavour lingering around, gently warming the taste buds.
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