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Fried ricotta dumplings with organic Topaz apple sorbet

To pamper the palate

A mouth-watering culinary experience that exalts the best of South Tyrol’s sweet flavors. Would you like to try a delicious combination of taste and surprising textures? Then this is the perfect recipe for you. Enjoy sweet ricotta and semolina dumplings that are crunchy outside and soft inside together with the pleasant acidity of the organic Topaz apple sorbet for a finish with fresh fruity notes!
80 min.


for 6 persons

for the Topaz apple sorbet
3 organic Bio Val Venosta Topaz apples (approx. 550 g)
1 lemon (juice)
140 ml water
140 g sugar

for the dumplings
500 ml milk
70 g sugar
2 pinches of salt
1 tbsp. vanilla sugar
1 piece of lemon zest
50 g butter
160 g semolina
2 eggs
150 g ricotta cheese

in addition
1 l oil for frying
Sugar to taste
Mint leaves
Print recipe


For the organic Topaz apple sorbet
For the organic Topaz apple sorbet wash and peel the apples, remove the core and cut them into thin wedges. Line a baking dish (or another freezer-safe container) with baking paper and arrange the apple wedges in a single layer. Place in the freezer for 3 hours (or overnight). After at least 3 hours squeeze the lemon juice and set aside. Put water and sugar in a saucepan and bring to a boil while stirring. Boil over high heat for 7 minutes. In the meantime, remove the apples from the freezer and put the wedges in the blender. Add the lemon juice and blend until crumbly. Then add the boiling sugar syrup and continue blending until smooth. Pour the sorbet into a container and place in the fridge for another two hours.
For the dumplings
For the ricotta and semolina dumplings pour the milk into a saucepan. Add sugar, salt, vanilla sugar, a piece of lemon peel (only the yellow part) and butter in cubes. Bring to a boil and stir until sugar and butter are melted. Then lower the heat to a minimum and pour in the semolina, stirring with a whisk until smooth. Continue stirring with a wooden spoon for a few moments until a white coating forms on the bottom. Remove from heat and set aside to cool for about fifteen minutes. Then remove the lemon zest, add eggs and ricotta and mix well until you get a homogeneous mixture (you can also use an electric whisk if you want). Cover and place in the fridge for a few hours.
After the resting time, heat the oil in a pan with high sides. In the meantime, form 18 ricotta and semolina dumplings of approx. 6 cm with moistened hands and place them on baking paper. Prepare a soup dish with a few tablespoons of sugar. When the oil has reached a temperature of 165°C, insert 5-6 dumplings at a time (depending on the capacity of the pan) and brown them over medium heat for about 3-4 minutes, turning often. Remove the golden dumplings from the oil with a skimmer and place them on kitchen paper to absorb the excess oil. Then roll them in the sugar.
Serve your ricotta dumplings hot together with the organic Topaz apple sorbet and garnished with mint leaves.

The organic Topaz apple sorbet also tastes great when served during a multi-course menu. In this case, you can also blend it at the last minute (without putting it in the freezer after blending) and serve it in glasses with a straw.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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