This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.
Now for a sweet treat created in the talented kitchens of  junowolf

Please fave and comment on the original submission here: http://www.furaffinity.net/view/3452097/

Ingredients:

Dumplings:
2 cups fresh bread cubes
1 cup Neufchatel cheese @ room temp
1 tsp lemon zest
1 tsp vanilla extract
1/3 cup sugar
1/2 cup rum

Strawberry Puree:
1 cup hulled strawberries
1/3 cup confectioners/powdered sugar

Toasted Coating:
1 tbsp unsalted butter
1 cup Panko bread crumbs

Puree: In a food processor puree strawberries and sugar until smooth, set aside.

Coating: In a saute pan, melt the butter over medium high heat and toast the bread crumbs until golden brown, set aside.

Dumplings: Mix together all ingredients using a wooden or strong plastic spoon. Mix until relatively smooth but still retains some chunkiness. Let stand for 5-10 minutes for the bread cubes to completely incorporate. Roll the mixture into roughly 2 inch balls.for
Bring 3-4 quarts of water to a boil and add the rum. Boil the dumplings for 5-7 mintues. Gently remove dumplings and place on a drying rack with a tea towel or paper towels to dry.

Preparation:
In a double boiler melt 1/4 cup bittersweet chocolate. Using a pastry bag or plastic bag with a small hole, create a design on the plate with the chocolate that incorporates several closed circles. Fill each circle with the strawberry puree.

Roll the dumplings in the bread crumbs and place on the plate. Dust the dumplings with confectioners sugar. Garnish with your choice of berries or sliced strawberries. Top with a mint sprig or strawberry hat.

Allergy warning – recipe contains dairy products