For the curd cheese mousse dumplings, beat the yolks, sugar, salt, lemon juice and lemon zest over a water bath until warm and fluffy. Add vanilla pulp.
Add leaf gelatin soaked in cold water, one at a time, and wait for it to dissolve – then stir it in. Stir in curd and fold in whipped cream.
Refrigerate for 5 to 6 hours. Cut out dumplings from the mixture and form with 2 tablespoons, arrange on plates.
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