Mozart Dumpling with Pistachio Crème

Preparation of the Mozart Dumplings:

1. Peel and boil the potatoes, then mash them.
2. Mix the potato mash with 50 g of the butter, the semolina, salt, egg yolks, flour, and 50 g of the powdered sugar, and knead into a dough.
3. Set the dough aside to rest for about 2 hours.
4. Roll out the dough and fill it with the Mozartkugel pralines, shaping into dumplings. Simmer in salted water for about 10 minutes.
5. Drain the dumplings and toss them in buttered breadcrumbs.

Pistachio Crème:

1. Finely grind the pistachios in a blender.
2. Bring them briefly to a boil with the heavy cream and 80 g of powdered sugar.
3. Add two egg yolks to the mixture and let it cool.
4. Pour the mixture through a fine sieve into a 0.5 L cream whipper, charge with one cream charger, and shake vigorously. Chill the filled whipper in the fridge for 1–2 hours.