Clean, make and peel the potatoes, steam them well and press them through the potato ricer. Later add the yolks and potato starch, season with a little salt and mix well.
Stir the apricot jam with orange zest and vanilla pulp. Cut the apricots in half (not all the way through), remove the seeds, fill with a little bit of apricot jam, add a brown sugar cube and close the apricot. Then coat well with the potato mixture and form a nice dumpling with a floury hand. Steep the dumplings in light salted water for about eight to ten minutes until the dumplings float on top.
Melt butter in a frying pan, a little color form, mix in breadcrumbs and season with cinnamon. Remove dumplings from water, drain well and turn to other side in butter crumbs. Arrange on a plate and dust with powdered sugar, garnish with mint croissants and add redcurrant shoots.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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