As a dessert, the Túrógombóc, Liget Royal style – the stars of the permanent menu of the Hévíz restaurant – part 13

As a dessert, the Túrógombóc, Liget Royal style – the stars of the permanent menu of the Hévíz restaurant – part 13

- This is a cold túrógombóc that we make with semolina. The semolina is cooked until it is very hard, seasoned with vanilla, lemon zest, and cinnamon, and when it is ready, we defrost it and then mix it with the túrógombóc. We do not break it up, we do not make it creamy, but leave it as it is, rustic, in pieces, this is essentially what the Liget Royal style is all about.

- We then make a nice big túrógombóc from this mass. We serve a single piece, but it is still a generous portion. We roll the dumpling in sugary-toasted panko crumbs, giving it a nice crunchy coating, a new texture, which we always pay attention to at Liget Royal Restaurant, we consider it important to have a little surprise, a little twist in our dishes.
- When serving, the base is a silky cinnamon foam – sour cream, a little cream, cinnamon, a little sugar – and we put the already dressed dumpling into this foam. A little honey caramel is added on top, which makes it truly irresistible. It is no coincidence that this dessert has become a favorite of tourists coming to Hévíz, and of course, the locals.
Our spectacular and flavorful presentation series ends with this special cottage cheese dumpling. We presented the “stars” and most exciting dishes of the new menu of the Liget Royal Restaurant to the guests of Hévíz – the “stage” is now closed, but the experience can be replayed at any time if you come to us, to Hévíz, to the Liget Royal Restaurant!
We are waiting for you in the heart of the city, on our four-season terrace extending into the grove, right next to the promenade leading to Lake Hévíz.