Cranberry Dumplings with Swiss Pine Nut Ice Cream

Preparation

1. For the dumpling dough: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Allow to rest for approx. 3-4 hours in the refrigerator.
2. For the filling: chop the dry cranberries. Bring the black elderberry jelly, Grand Marnier, balsamic vinegar, salt and red wine to the boil and bind with the starch.
3. Add the cranberries, nuts, Nutella and chocolate and stir until all ingredients are well combined. Chill well.
4. Form small balls with the filling mixture. Press a portion of dumpling dough into the palm of the hand until flat and top with the filling. Fold the dough over and form into a dumpling. Repeat this procedure until all the dough has been used. Cook in boiling water for approx. 8-10 minutes. Take out of the water and drain.
5. For the butter crumbs: mix the ingredients together well. Roll the dumplings in the butter crumbs.
6. For the Swiss stone pine ice cream: finely chop the pine needles. Blend with the remaining ingredients into a mixer. Fill into a pacojet beaker and freeze.
7. For the fruit sauce: blend the ingredients together well and strain through a sieve. Use to decorate.