Heat the breadcrumbs in a pan over a medium heat, add the butter, sprinkle in the sugar and cinnamon and roast until golden brown. Remove from the pan instantly when ready.
Dumplings: Cut the Bergader Mini brie "mild & creamy"into cubes. Mix into a creamy consistency with the egg yolk, icing sugar, lemon peel, vanilla pulp and salt. Gradually mix in the curd, add the white breadcrumbs and work into a firm mass. Using 2 wet spoons, form 16 dumplings. Bring a generous amount of salt water to the boil, add sugar, lemon peel and orange peel, add the dumplings and simmer just below boiling point for 10-12 minutes.
Strawberries: Wash the strawberries and slice into quarters. Add lemon juice and orange liqueur to taste.
How to serve: Place the strawberries on a plate. Use a skimmer to remove the dumplings from the water, briefly drain, dip in the breadcrumbs and add to the strawberries. Dust with icing sugar.
Tip: in case you can't get hold of fresh strawberries, you can also use any kind of stewed fruit, or hot raspberries in the winter!