*If Schwartzberra are not available consider using blueberries
2. Crack the eggs in the bowl and add 1/4 cup of cool water. Grate in the nutmeg.
4. Use 2 spoons and lift a small speck knob of dough on the spoon and scrape into the simmering water.
5. First they will sink to the bottom. I dip the dough spoon into the simmering water beforer I scoop some dough
6.They will come to the surface of the water but as the recipe says to simmer them for about 20 minutes.
7. Remove to a bowl and let cool. Taste and see if you like the size. I sort of like mine small,
An alternative way to make this suggested by Karen Bursaw. Her grandmother made little dumplings out of the
Simmer just like you would the knebble till they float and then for another 10 minutes
Make the Sauce
9. Pour the half and half or milk in along with the sugar and whisk smooth.
10. Snip the vanilla bean down the center and scrape the moist seeds out and put into the mix.
11. Add the vanilla bean husk as well and then cook, stirring often till thickened, about 3 minutes. Remove husk.
12. Pour some of the cream sauce into the Knebble. Mix Well.
There are many ways to serve this. The author mixed the berries in with the bowl of Knebble and then served.
. I used one of our special crystal wine glasses.